Tex-Mex Pasta

By Roger829

Ingredients

• penna rigate 8 ounces uncooked (tube-shaped pasta)
• sausage 1 pound bulk Italian turkey
• onion 1 medium , chopped
• red bell pepper 1 medium , chopped
• zucchini 1 small , chopped
• corn 2 cups frozen whole kernel (from 1-lb. pkg.)
• salsa 1 cup chunky-style
• tomato 1 (14 1/2-ounce) can diced , undrained
• oregano 3/4 teaspoon dried leaves
• Cheddar cheese 6 ounces (1 1/2 cups) reduced-fat shredded

Preparation

Step 1

Cook penne to desired doneness as directed on package. Drain cover to keep warm.
Meanwhile, spray nonstick wok or large skillet with nonstick cooking spray.
Heat over medium-high heat until hot.
Add sausage cook 5 minutes or until no longer pink and thoroughly cooked, stirring frequently.
Drain.
Add onion, bell pepper, zucchini, corn, salsa, tomatoes and oregano mix well.
Bring to a boil.
Cook 5 minutes, stirring occasionally.
Reserve 1/2 cup cheese.
Add remaining 1 cup cheese to mixture in skillet mix well.
Add cooked penne toss to mix.
Spoon mixture onto serving platter.
Garnish with reserved cheese.