Wednesday, October 20, 2010

Penne with Polish Sausage and Veggies

Ready in 25 minutes.
This is, simply put, grown up macaroni and cheese. It is so easy and so tasty! It's got your grain, protein, and vegetables. The original recipe called for Kielbasa and frozen Sugar Snap Peas, but I already had Polish Sausage and bagged Snow Peas. Also, I like whole grain pasta. It's really easy to swap out ingredients in this recipe. Feel free to experiment : )

The original recipe is courtesy of the Pillsbury Favorite Casseroles cookbook.

Penne with Polish Sausage and Veggies

Serves 6-8
1 lb uncooked Penne Pasta
1 Red Bell pepper, cut into 1 inch pieces
1 large Onion, cut into small wedges
small bag Snow Peas (the ones found in the produce area with prepared fruits and veggies)
2 Polish Sausages (the ones like footlong hot dogs)
1 c. Milk
16 oz. Velveeta, or similar product, cubed

Cook penne as directed. Drain, and cover to keep warm.

Meanwhile, heat 12 inch skillet over med-high heat until hot. Add bell pepper, onion, and peas; cook 4-5 minutes, or until veggies are crisp-tender. Stir frequently, drain if necessary.

Reduce heat to medium. Add polish sausage, milk and cheese to veggies. Cook for 3-4 minutes, until cheese is melted and sauce is smooth, stirring frequently.

Add cooked penne, stirring to coat. Cook 1-2 minutes longer until thoroughly heated.

estimated Nutritional Information 
(based on the original recipe)
cal 470
fat 19g
carb 48g
fiber 4g
protien 27g

Like I said, I did change the recipe a bit, as well as adding garnish. I topped it with diced tomatoes and some green onion for color.

This is nice and easy, but super tasty!


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