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Sausage-Vegetable Ragout Pappardelle

Sausage-Vegetable Ragout Pappardelle recipe
photo by:kraft
My husband and I love this recipe. It is on our regular meal rotation. I make the full recipe and have yummy leftovers for lunch the next day!
posted by
on 9/29/2012
15 min
25 min
6 servings, 1-1/3 cups each
Magazine Acquisition

What You Need

pkg.  (8 oz.) pappardelle pasta
lb.  Italian turkey sausage (about 3 links), casings removed
cup  chopped onions
small  each zucchini and yellow squash, quartered lengthwise, then sliced crosswise
can  (14.5 oz.) no-salt-added diced tomatoes, undrained
cup  PHILADELPHIA Reduced Fat Italian Cheese & Herb Cooking Creme

Make It

COOK pasta as directed on package, omitting salt.

MEANWHILE, cook sausage and onions in large nonstick skillet on medium heat, stirring occasionally to break up sausage. Add zucchini and squash; cook and stir 6 to 7 min. or until sausage is done and vegetables are crisp-tender. Stir in tomatoes and cooking creme; cook and stir 3 min.

DRAIN pasta; place on platter. Top with sauce.

Kraft Kitchens Tips

Substitute 2 cups sliced fresh mushrooms and 1 cup chopped green peppers for the zucchini and squash.
Serving Suggestion
Serve with a crisp mixed green salad tossed with your favorite KRAFT Light Dressing.
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