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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
MissCynic
on 9/29/2012
time
prep:
15 min
total:
25 min
servings
total:
6 servings, 1-1/3 cups each
Magazine Acquisition

What You Need

1
pkg.  (8 oz.) pappardelle pasta
3/4
lb.  Italian turkey sausage (about 3 links), casings removed
1/2
cup  chopped onions
1
small  each zucchini and yellow squash, quartered lengthwise, then sliced crosswise
1
can  (14.5 oz.) no-salt-added diced tomatoes, undrained
2/3
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
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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RecipeDetail
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