TEX-MEX PASTA

Tex-Mex Pasta image

Number Of Ingredients 11

8 ounces uncooked penna rigate (tube-shaped pasta)
1 pound bulk Italian turkey sausage
1 medium onion, chopped
1 medium red bell pepper, chopped
1 small zucchini, chopped
2 cups frozen whole kernel corn (from 1-lb. pkg.)
1 cup chunky-style salsa
1 (14 1/2-ounce) can diced tomato, undrained
3/4 teaspoon dried oregano leaves
6 ounces (1 1/2 cups) reduced-fat shredded Cheddar cheese
1/2 cup fresh cilantro, chopped

Steps:

Cook penne to desired doneness as directed on package. Drain cover to keep warm.Meanwhile, spray nonstick wok or large skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add sausage cook 5 minutes or until no longer pink and thoroughly cooked, stirring frequently. Drain. Add onion, bell pepper, zucchini, corn, salsa, tomatoes and oregano mix well. Bring to a boil. Cook 5 minutes, stirring occasionally.Reserve 1/2 cup cheese and 2 tablespoons cilantro. Add remaining 1 cup cheese and cilantro to mixture in skillet mix well. Add cooked penne toss to mix. Spoon mixture onto serving platter. Garnish with reserved cheese and cilantro.Nutrition Per Serving: Calories 440 Protein 28g Carbohydrate 49g Fat 15g Sodium 1140mgPICTURE: Top to bottom: Chicken Manicotti Olé, Tex-Mex PastaFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves