| 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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