| 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 christi@meaddata.com (Christi Wilson) on
1995b, .
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