Monday, July 5, 2010

Sausage and Pumpkin Pasta

from Taste of Home's "Healthy Cooking"

Sausage and Pumpkin Pasta: Serves 4 ( 1-3/4 c. = 9 points +)

  • 2 c. uncooked whole wheat pasta or multigrain pasta
  • 1/2 lb. Italian Turkey Sausage, casings removed
  • 8 oz. sliced fresh mushrooms
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 1 c. FF chicken broth
  • 1 c. canned pumpkin
  • 1/2 c. white wine or additional chicken broth
  • 1/2 tsp. rubbed sage
  • 1/4 tsp. salt
  • 1/4 tsp. garlic powder
  • 1/4 tsp. pepper
  • 1/4 c. grated Parmesan cheese
  • 1 T. dried parsley flakes

Cook pasta according to package directions.
Meanwhile in a large nonstick pot coated with cooking spray, break up the sausage and cook with onion, garlic, and mushroom until sausage is no longer pink. Drain.
Sitr in chicken broth, pumpkin, wine, sage, salt and garlic powder and pepper. Bring to a boil. Reduce heat and simmer, uncovered for 7-10 minutes or until slightly thickened.
Drain pasta; Add to large pot and heat through. Just before serving, sprinkle with Parmesan and parsley.

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