| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| 8 | oz | Ziti or mostaccioli (about 3 c. uncooked) |
| 8 | oz | Regular or spicy bulk pork sausage |
| 1 | sm | Onion, chopped ( 1/2 c.) |
| 1 | tb | Chopped parsley |
| 1 | c | Sliced fresh mushrooms * |
| 1/4 | c | Chopped sun-dried tomatoes in oil, drained |
| 1 | c | Plain low-fat yogurt |
| 1/4 | c | Grated Parmesan cheese, optional |
INSTRUCTIONS
~Star Tribune, January 19, 1994 * Can substitute a 4-ounce can of sliced mushrooms, drained. Cook pasta according to package directions; drain. Rinse with hot water; drain and set aside. Saute sausage and onion in a large skillet, breaking meat into small pieces with back of fork. Cook until sausage is almost done; drain fat. Add parsley and mushrooms. Cook 2 to 3 minutes. Stir in drained cooked pasta, dried tomatoes and yogurt. Heat but do not boil. Sprinkle with Parmesan cheese, if using. Makes 4 servings. Posted to rec.food.recipes by [email protected] (Christi Wilson) on 1995b, .
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