Vegetable Penne with Sausage and Balsamic Vinegar

Vegetable Penne with Sausage and Balsamic Vinegar

Serves 6 to 8

This colorful, main-course pasta dish features a garden of vegetables enhanced with the rich flavor of turkey sausage.

  • 1 pound whole wheat penne pasta, cooked and drained
  • 1/2 cup diced white onion
  • 2 cloves garlic, minced
  • 1/2 cup low-sodium vegetable broth, divided
  • 1/4 pound house made turkey sausage, removed from casing
  • 1 cup broccoli florets
  • 1/2 cup diced carrots
  • 1/2 cup finely chopped kale
  • 1/2 cup diced zucchini
  • 1/4 cup pitted olives, chopped
  • 2 (15-ounce) cans no-salt-added tomato sauce
  • 1 (15-ounce) can no-salt-added crushed tomatoes
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons finely chopped fresh basil
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons finely chopped fresh oregano
  • Cracked black pepper, to taste
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1/2 teaspoon fine sea salt (optional)
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Heat a large high-sided skillet over medium heat until hot. Add onion and garlic and cook 2 to 3 minutes or until beginning to stick to skillet. Stir in ¼ cup broth and continue to cook about 3 minutes or until onion is translucent. Add sausage and cook 4 to 5 minutes or until cooked through, breaking up with side of spatula.
Stir in remaining broth, broccoli, carrots, kale, zucchini and olives and cook 3 to 4 minutes, stirring occasionally. Reduce heat to medium-low and stir in tomato sauce, crushed tomatoes and vinegar. Simmer 10 minutes or until vegetables are tender, stirring frequently. Add basil, parsley, oregano and pepper. Remove from heat and toss with cooked pasta and crushed red pepper and salt, if using.

Nutritional Info: 
Per Serving:330 calories (45 from fat), 5g total fat, 0.5g saturated fat, 10mg cholesterol, 430mg sodium, 58g carbohydrate (8g dietary fiber, 7g sugar), 13g protein

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