2010 Sausage and Pumpkin Pasta

By boandozzy

1-3/4 cups equals 348 calories, 9 g fat (2 g saturated fat), 38 mg cholesterol, 733 mg sodium, 42 g carbohydrate, 7 g fiber, 23 g protein.

Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1 vegetable, 1/2 fat.

Originally published as Sausage and Pumpkin Pasta in Healthy Cooking December/January 2010, p61

Ingredients

• 2 cups uncooked multigrain bow tie pasta
• 1/2 pound Italian turkey sausage links, casings removed
• 1/2 pound sliced fresh mushrooms
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 1 cup reduced-sodium chicken broth
• 1 cup canned pumpkin
• 1/2 cup white wine or additional reduced-sodium chicken broth
• 1/2 teaspoon rubbed sage
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1/4 cup grated Parmesan cheese
• 1 tablespoon dried parsley flakes

Details

Servings 4
Preparation time 20mins
Cooking time 35mins
Adapted from tasteofhome.com

Preparation

Step 1

Cook pasta according to package directions.

Meanwhile, in a large nonstick skillet coated with cooking spray, cook the sausage, mushrooms and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in the broth, pumpkin, wine, sage, salt, garlic powder and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until slightly thickened.

Drain pasta; add to the skillet and heat through. Just before serving, sprinkle with cheese and parsley. Yield: 4 servings.