Best Fusilli With Sausage Spinach And Peppers Weight Watchers Recipes

Fusilli With Sausage, Spinach and Peppers - Weight Watchers image

Provided by Rhiannon Deux

Categories Peppers

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

8 ounces uncooked fusilli
8 ounces raw turkey sausage, casings removed
10 ounces frozen chopped spinach, thawed and squeezed dry
1 cup canned chicken broth
7 ounces pimento pepper, drained and chopped
1/2 teaspoon table salt
1/8 teaspoon black pepper
1/2 teaspoon dried oregano

Steps:

Cook pasta according to package instructions.
Meanwhile, crumble sausage into a large nonstick skillet. Cook, breaking apart with a wooden spoon, until no longer pink, about 5 minutes.
Add spinach, broth, red peppers, salt, pepper and oregano. Heat to serving temperature, about 3 minutes.
Drain fusilli, add to sausage mixture and toss to combine.

Nutrition Facts : Calories 396.5, Fat 12.3, SaturatedFat 5, Cholesterol 34.2, Sodium 1073.5, Carbohydrate 49.6, Fiber 5, Sugar 3.3, Protein 22.2

Weight Watchers Italian Sausage and Pepper Pasta image

Provided by Bonnie G 2

Time 40m

Yield 1 Bowl, 6 serving(s)

Number Of Ingredients 10

1/2 lb uncooked Italian turkey sausage, casings removed
2 teaspoons extra virgin olive oil
2 medium yellow peppers, cut into 2 inch long thin strips
4 ounces red wine
1 1/2 tablespoons minced garlic
28 ounces crushed tomatoes, fire roasted recommended
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
8 ounces uncooked whole wheat fusilli
1/3 cup fresh basil, chopped

Steps:

Bring large pot of lightly salted water to boil.
Meanwhile, to make sauce, in large nonstick skillet over medium high heat, cook sausage stirring and breaking up meat with back of wooden spoon, until cooked through, about 3 to 5 minutes; remove to a plate.
Heat oil in same skillet. Add yellow peppers and onion; cook, stirring frequently, until vegetables are lightlycolored and crisp tender, about 5 minutes.
Add wine and garlic; cook until most of liquid evaporate, about 1 minute. Add tomatoes, crushed red pepper, salt and browned sausage; bring to a boil. Reduce heat to medium low, cover and simmer until vegetables are tender and sauce is heated through, about 10 minutes.
While sauce simmers, add pasta to boiling water and cook according to package instructions. Drain pasta; return to pot. Add sauce and basil; toss to mix and coat. Yields about 1 1/3 cups per serving.
NOTES:.
auce is also good over rice.
Toss in some fennel seeds for even greater flaver.

Italian Sausage and Pepper Pasta- Weight Watchers 7 Points Recipe - (4.4/5) image

Provided by bnpolley

Number Of Ingredients 11

1/2 pound uncooked turkey sausage, Italian-style, casings removed
2 teaspoons olive oil, extra-virgin
2 medium yellow pepper, cut into 2-inch long thin strips
1 medium uncooked onion, thinly sliced
1/2 cup red wine
1 1/2 tablespoons garlic, minced
28 ounces canned crushed tomatoes, fire-roasted recommended
1/2 teaspoon crushed red pepper flakes, or less to taste
1/4 teaspoon table salt
8 ounces uncooked whole-wheat pasta, fusilli
1/3 cup basil, fresh, chopped

Steps:

Bring a large pot of lightly salted water to a boil. Meanwhile, to make sauce, in a large nonstick skillet over medium-high heat, cook sausage, stirring and breaking up meat with back of a wooden spoon, until cooked through, about 3 to 5 minutes; remove to a plate. Heat oil in same skillet. Add yellow peppers and onion; cook, stirring frequently, until vegetables are lightly colored and crisp-tender, about 5 minutes. Add wine and garlic; cook until most of liquid evaporates, about 1 minute. Add tomatoes, crushed red pepper, salt and browned sausage; bring to a boil. Reduce heat to medium-low, cover and simmer until vegetables are tender and sauce is heated through, about 10 minutes. While sauce simmers, add pasta to boiling water and cook according to package instructions. Drain pasta; return to pot. Add sauce and basil; toss to mix and coat. Yields about 1 1/3 cups per serving.

Italian Sausage With Fusilli image

Provided by - Carla -

Categories European

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

4 Italian sausages
2 tablespoons olive oil
1 red onion, cut into wedges
2 garlic cloves, minced
1 (14 ounce) can chopped tomatoes
1 red pepper, cut into strips
1/2 teaspoon chili flakes
1 teaspoon sugar
2 tablespoons oregano
2 tablespoons chopped parsley
300 g whole wheat fusilli

Steps:

In a medium non-stick pan over high heat, brown the sausages in one tablespoon olive oil; set aside.
Reduce heat to medium and sweat the onions& garlic in the remaining oil two minutes.
While onions& garlic are cooking, slice the sausages into 1/4 inch thick slices.
Add the tomatoes, red pepper, chili flakes, sugar, oregano and sausages to the pan and simmer covered until the red peppers soften (about 10 minutes).
Cook the fusilli according to package instructions.
Drain well and place into bowls, cover with sauce.
Top with freshly chopped parsley and/or freshly grated cheese.