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Source: National Pork Board

Italian Sausage with Pasta and Herbs
When you and the kids are ready for an easy weeknight supper, try this. Add a green salad and some fresh fruit and everyone will be very happy.
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Serves: 4 to 6
Prep Time: 15 minutes
Cook Time: 25 minutes
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1 pound Italian pork sausage
1 tablespoon olive oil
2 cups cubed zucchini
1/2 diced red bell pepper
8 ounces rotini pasta
1 cup part-skim ricotta cheese
2 tablespoons dried herbs, such as basil, sage, and parsley
2 to 3 tablespoons freshly grated Parmesan cheese




Cut the sausage diagonally into 1-inch pieces and cook in a large skillet over medium heat for 10 to 15 minutes or until evenly browned on both sides and heated through. The pork should register 160°F on an instant-read thermometer. Lift the sausages from the pan and set aside. Drain the fat from the skillet.


Heat the olive oil in the drained pan over medium-high heat. Add the zucchini and red pepper and cook for 3 to 4 minutes or until tender but still crisp. Cook the pasta according to the package directions so that it’s al dente. Drain and reserve 1 cup of the pasta cooking water.


Add the pasta to the vegetables in the skillet and then stir in the ricotta. Stir about ½ cup of the pasta water into the mixture until creamy. Stir in the cooked sausage. Add more water if the mixture is too dry. Sprinkle with the fresh herbs and the Parmesan cheese.


Per Serving: 510 calories; 19 g fat; 7 g saturated fat; 730 mg sodium; 51 g carbohydrate; 3 g fiber; 34 g protein






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