| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Pasta, Main dish | 4 | Servings |
INGREDIENTS
| 12 | oz | Uncooked rigatoni or other large-cut pasta |
| 8 | oz | Sweet Italian-style turkey sausage, removed from casings and crumbled. |
| 6 | oz | Small fresh mushrooms, quartered (2 cups) |
| 1 | ts | Worcestershire sauce |
| 2/3 | c | Evaporated skim milk |
| 1 | tb | Dried basil |
| 1/4 | ts | Pepper |
| 1 | pk | Frozen green peas, thawed |
| 1/4 | c | Grated Parmesan cheese |
| Cherry tomatoes, optional | ||
| 4. | To | serve, in large bowl, toss pasta with sauce and Parmesan cheese. |
INSTRUCTIONS
1. Cook pasta according to package directions; drain. 2. Meanwhile, in medium skillet, brown sausage meat over medium heat. Remove to bowl with slotted spoon. 3. Add mushrooms to drippings in skillet. Cook 3-4 minutes, or until lightly browned. Sprinkle Worcestershire sauce over mushrooms, then stir in evaporated milk. Bring to a simmer. Add basil and pepper. Simmer 3-4 minutes, or until slightly thickened. Add peas and cooked sausage. Cook 1-2 minutes,or until hot. Garnish with cherry tomatoes. Per serving: 535 cal, 30g pro, 82g car, 9g fat, 15%cal from fat, 46mg chol, 638 mg sod. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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