Sausage-Vegetable Ragout Pappardelle

4.5
(4) 4 Reviews
Prep Time
15
min.
Total Time
25
min.
Servings

6 servings, 1-1/3 cups each

What You Need

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Make It

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  • 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.

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.

Servings

  • 6 servings, 1-1/3 cups each

Healthy Living

  • Low fat
  • Low calorie
  • Generally Nutritious
  • Diabetes Center

Diet Exchange

  • 2 Starch
  • 1 Vegetable
  • 1 Meat (L)
  • 1 Fat

Nutrition Bonus

Help your friends and family eat right with this low-fat, low-calorie pasta entree. Eating right never tasted so good!

Nutritional Information

Serving Size 6 servings, 1-1/3 cups each
AMOUNT PER SERVING
Calories 290
% Daily Value
Total fat 8g
Saturated fat 2.5g
Cholesterol 45mg
Sodium 590mg
Carbohydrate 38g
Dietary fiber 3g
Sugars 7g
Protein 18g
   
Vitamin A 15 %DV
Vitamin C 15 %DV
Calcium 6 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • LaurieCadwell |

    Good, good, good!

  • MissCynic |

    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!

  • cassandra1974 |

    I used regular Italian pork sausage, the tomato basil cooking creme, and topped with mozzarella. It was a nice way to use up summer zucchini.

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