Name: Sausage and pepper pasta
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1/2 cup Protein+ thin spaghetti; 5 oz Turkey sausage links, sliced into half-inch rounds; 3/4 green bell pepper, seeded and sliced; 1/2 medium yellow onion, thinly sliced; 2 cloves garlic, minced; 2 tsp extra virgin olive oil; 1/2 cup canned tomato sauce; 2 tsp Italian seasoning; 3/4 tsp salt; 1/2 tsp black pepper; 6 1/3 cups water

Nutrition

Per serving

570 calories

Protein: 38g; 26% of calories
Carbs: 59g; 41% of calories
Fat: 21g; 33% of calories

Instructions

Prep 20 min · Cook 10 min

Fill a large pot with water and a pinch of salt. Bring to a boil over high heat. Add the pasta and cook for 9 minutes until tender. Drain the pasta, reserving a splash of the cooking water.
While the water comes to a boil, heat half the olive oil in a 12-inch skillet over medium-high heat. Add the sausage rounds and cook for 3 minutes, flip, and cook for 3 minutes more until browned and cooked through. Remove sausage from the skillet and set aside. Done when browned and opaque, 165°F.
In the same skillet, add the remaining oil, bell pepper, and onion. Sauté for 5 minutes until softened. Stir in the garlic and cook for 1 minute until fragrant.
Stir the tomato sauce, Italian seasoning, black pepper, and the cooked sausage into the skillet. Simmer for 5 minutes to blend the flavors.
Add the drained pasta to the skillet. Toss well to coat the noodles in the sauce, adding the reserved pasta water if needed to loosen the sauce. Serve immediately.

Nutrition

Ingredients

Instructions

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