Recipe Details
Ingredients
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1(16 ounce) packageuncooked farfalle pasta
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1poundhot Italian turkey sausage, cut into 1/2 inch slices
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½cupolive oil, divided
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4clovesgarlic, diced
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½onion, diced
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2smallzucchini, chopped
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2smallyellow squash, chopped
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6roma (plum) tomatoes, chopped
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1green bell pepper, chopped
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20leavesfresh basil
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2teaspoonschicken bouillon granules
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½teaspoonred pepper flakes
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½cupgrated Parmesan cheese
Cooking Directions
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Bring a large pot of lightly salted water to a boil. Place farfalle in pot and cook 8 to 10 minutes, until al dente; drain.
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Place sausage in a large skillet over medium heat and cook until evenly brown; set aside. Heat 1/4 cup oil in skillet. Stir in garlic and onion, and cook until tender. Mix in zucchini, squash, tomatoes, bell pepper and basil. Dissolve bouillon in the mixture. Season with red pepper. Stir in remaining oil. Continue cooking 10 minutes.
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Mix pasta, sausage and cheese into skillet. Continue cooking 5 minutes, or until heated through.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories477 | |
| % Daily Value * | |
| Total Fat 22g |
28% |
| Saturated Fat 4g |
22% |
| Cholesterol 38mg |
13% |
| Sodium 621mg |
27% |
| Total Carbohydrate 50g |
18% |
| Dietary Fiber 5g |
17% |
| Total Sugars 3g |
|
| Protein 21g |
|
| Vitamin C 28mg |
141% |
| Calcium 93mg |
7% |
| Iron 3mg |
14% |
| Potassium 403mg |
9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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