Recipes Sausage Pasta Stew (Entree)

Number of Servings
    • 1 pound turkey Italian sausage links, casings removed
    • 4 cups water
    • 1 jar (26 ounces) meatless spaghetti sauce
    • 1 can (16 ounce) kidney beans, rinsed and drained
    • 1 medium yellow summer squash, halved lengthwise and cut into 1 inch pieces
    • 2 medium carrots, cut into 1/3 inch slices
    • 1 medium sweet red or green pepper, diced
    • 1/3 cup chopped onion
    • 1 1/2 cups uncooked spiral pasta
    • 1 cup frozen peas
    • 1 teaspoon sugar
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper

In a nonstick skillet, cook sausage over medium heat until no longer pink; drain and place in a 5-qt. slow cooker. Add water, spaghetti sauce, beans summer squash, carrots, red pepper and onions; mix well. Cover and cook on low for 7-9 hours or until vegetables are tender. Stir in the pasta, peas, sugar, salt and pepper; mix well. Cover and cook on high for 15-20 minutes or until pasta is tender.

You can substitute zucchini for the summer squash and 1 pound of Butterball or Louis Rich turkey sausage if you can’t find the Italian links.

Nutrition Information

275 Calories; 2g Fat (8.8% calories from fat); 13g Protein; 34g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 621mg Sodium.