Recipe Summary

Prep time: 20 mins
Cook time: 35 mins
Yield: 4 servings

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This recipe is...

rich in grains
rich in veggies
rich in veggies
lower in fat
lower in fat

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Fusilli with Summer Squash, Zucchini, and Sugar Snap Peas
This recipe serves: 6  
12 ounces Italian sausage
1 tablespoon olive oil
1 teaspoon salt
4 cloves garlic, finely minced
1 small onion, finely diced
1 eggplant, peeled and diced
1 medium zucchini, peeled and diced
1/2 cup red wine
1 1/2 cups chopped tomatoes
2 tablespoons dried oregano
1/4 cup freshly grated Parmesan cheese
12 ounces fusilli pasta

Cooking Instructions
1. Slice the sausage into 1" pieces. Heat a large sauté pan over medium heat and add the sausage. Cook until the meat is no longer pink. Remove the sausage from the pan with a slotted spoon and drain on paper towels. Set aside.

2. Heat the olive oil in the sauté pan over low heat and add the onions. Cook until the onions are translucent, about 5 minutes. Add the garlic and cook 1 minute more. Add the zucchini and eggplant and cook the vegetables until they begin to soften, about 3 minutes.

3. Turn the heat to medium, add the wine, tomatoes and oregano and reduce by half.

4. Meanwhile, place a large pot of water on to boil. Add the pasta and cook about 12 minutes until al dente. Drain.

5. Add the sausage and pasta to the sauce and toss until coated. Sprinkle with the fresh Parmesan.

Serving Size: about 2 cups of pasta and vegetables

Nutritional Information
Number of Servings: 4
Per Serving
Calories 347 Carbohydrate 60 g
Fat 5 g Fiber 4 g
Protein 16 g Saturated Fat 2 g
Sodium 284 mg    


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