REC: Peasant Pasta

YUM!!! That sounds wonderful!!! Perhaps I'll make it
tonight! I love "husband friendly" WW recipes!!!

Jolie

"Anny Middon" <[email hidden]> wrote in
message "]news:[email hidden]...

Quoted message said:

This was originally a Rachel Ray recipe that I adjusted to
reduce the fat and calories. I also cut the recipe in half
and then adjusted the

servings

Quoted message said:

so that one serving is 2 oz of pasta, which seems to be
pretty standard

for

Quoted message said:

main course pasta dishes.

We had this for dinner last night, and it was delicious!

Lightened Peasant Pasta

Serves 4

3/4 pound hot Italian turkey sausage, 3 links, casings
removed 2 cloves garlic, chopped
1/4 cup chicken or vegetable broth 1 (14-ounce) can
crushed tomatoes (I used half a 28 oz. can)
1/4 cup fat-free half & half Salt and freshly ground black
pepper 12 leaves fresh basil, torn or thinly sliced
1/2 pound penne rigate pasta, cooked to al dente Grated
Italian cheese, for passing

Heat a large, deep skillet over medium high heat. Add
sausage meat.

Crumble

Quoted message said:

sausage meat as it browns. Add chopped garlic to the pan.
When all of the crumbles have browned evenly, deglaze the
pan drippings using chicken or vegetable broth. (I found
that the broth wasn't enough to fully deglaze

the

Quoted message said:

pan so I added some water.)

Stir in crushed tomatoes and bring the sauce up to a
bubble, then reduce

the

Quoted message said:

heat to a simmer. Stir fat free half & half into your
sauce, this will

blush

Quoted message said:

the color and cut the acidity of the tomatoes. Season with
salt and

pepper.

Quoted message said:

Stir basil into your sauce to combine. Toss hot drained
penne rigate in

pan

Quoted message said:

with the sauce, then transfer pasta to serving bowl.

One serving has 418 calories, 7.5 grams fat, 4 grams
fiber, 8 points

(using

Quoted message said:

Fitday and calorieking.com for calories, fat and fiber,
and my WeightWatchers calculator for points.)

The original recipe called for the addition of 1/2 cup of
frozen peas to

be

Quoted message said:

added with the basil. Since my DH would act like I was
trying to poison

him

Quoted message said:

if I put peas on his plate, I left this out. The peas are
not included in the nutritional figures.

I used Healthy Harvest pasta, which is part whole wheat
(nutritional data

is

Quoted message said:

for regular white-flour pasta). I thought the slight
extra heartiness of the whole wheat went really well with
the sauce.

Anny

"Anny Middon" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

This was originally a Rachel Ray recipe that I adjusted to
reduce the fat and calories. I also cut the recipe in half
and then adjusted the

servings

Quoted message said:

so that one serving is 2 oz of pasta, which seems to be
pretty standard

for

Quoted message said:

main course pasta dishes.

We had this for dinner last night, and it was delicious!

Lightened Peasant Pasta

Serves 4

3/4 pound hot Italian turkey sausage, 3 links, casings
removed 2 cloves garlic, chopped
1/4 cup chicken or vegetable broth 1 (14-ounce) can
crushed tomatoes (I used half a 28 oz. can)
1/4 cup fat-free half & half Salt and freshly ground black
pepper 12 leaves fresh basil, torn or thinly sliced
1/2 pound penne rigate pasta, cooked to al dente Grated
Italian cheese, for passing

Heat a large, deep skillet over medium high heat. Add
sausage meat.

Crumble

Quoted message said:

sausage meat as it browns. Add chopped garlic to the pan.
When all of the crumbles have browned evenly, deglaze the
pan drippings using chicken or vegetable broth. (I found
that the broth wasn't enough to fully deglaze

the

Quoted message said:

pan so I added some water.)

Stir in crushed tomatoes and bring the sauce up to a
bubble, then reduce

the

Quoted message said:

heat to a simmer. Stir fat free half & half into your
sauce, this will

blush

Quoted message said:

the color and cut the acidity of the tomatoes. Season with
salt and

pepper.

Quoted message said:

Stir basil into your sauce to combine. Toss hot drained
penne rigate in

pan

Quoted message said:

with the sauce, then transfer pasta to serving bowl.

One serving has 418 calories, 7.5 grams fat, 4 grams
fiber, 8 points

(using

Quoted message said:

Fitday and calorieking.com for calories, fat and fiber,
and my WeightWatchers calculator for points.)

The original recipe called for the addition of 1/2 cup of
frozen peas to

be

Quoted message said:

added with the basil. Since my DH would act like I was
trying to poison

him

Quoted message said:

if I put peas on his plate, I left this out. The peas are
not included in the nutritional figures.

I used Healthy Harvest pasta, which is part whole wheat
(nutritional data

is

Quoted message said:

for regular white-flour pasta). I thought the slight
extra heartiness of the whole wheat went really well with
the sauce.

Anny

Hey, that sounds good!!! Thanks for the recipe.

Faye :o)

SNIP>>> another Rachel Ray fan , thanks for the recipe
SNIP>>> !Brenda

Revenge is a dish best served cold~Kill Bill volume one
=A0=A0=A0=A0=A0=A0

I just saw Volume 2 and loved it!
--
Nathalie from Belgium
134.1/97/minigoal 94.1/ Goal 68 Kg
134.1/97.1/minigoal 207.5/Goal 150 pounds WNM:
216.3/213.9/203 lbs
134.1/98/92 kg "Brenda Hamby"
<[email hidden]> wrote in
message news:2559-408D59F3-93@asg-storefull-
3111.bay.webtv.net...
SNIP>>> another Rachel Ray fan , thanks for the recipe
SNIP>>> !Brenda

Revenge is a dish best served cold~Kill Bill volume one

thanks, Lee
Anny Middon <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

This was originally a Rachel Ray recipe that I adjusted to
reduce the fat and calories. I also cut the recipe in half
and then adjusted the

servings

Quoted message said:

so that one serving is 2 oz of pasta, which seems to be
pretty standard

for

Quoted message said:

main course pasta dishes.

We had this for dinner last night, and it was delicious!

Lightened Peasant Pasta

Serves 4

3/4 pound hot Italian turkey sausage, 3 links, casings
removed 2 cloves garlic, chopped
1/4 cup chicken or vegetable broth 1 (14-ounce) can
crushed tomatoes (I used half a 28 oz. can)
1/4 cup fat-free half & half Salt and freshly ground black
pepper 12 leaves fresh basil, torn or thinly sliced
1/2 pound penne rigate pasta, cooked to al dente Grated
Italian cheese, for passing

Heat a large, deep skillet over medium high heat. Add
sausage meat.

Crumble

Quoted message said:

sausage meat as it browns. Add chopped garlic to the pan.
When all of the crumbles have browned evenly, deglaze the
pan drippings using chicken or vegetable broth. (I found
that the broth wasn't enough to fully deglaze

the

Quoted message said:

pan so I added some water.)

Stir in crushed tomatoes and bring the sauce up to a
bubble, then reduce

the

Quoted message said:

heat to a simmer. Stir fat free half & half into your
sauce, this will

blush

Quoted message said:

the color and cut the acidity of the tomatoes. Season with
salt and

pepper.

Quoted message said:

Stir basil into your sauce to combine. Toss hot drained
penne rigate in

pan

Quoted message said:

with the sauce, then transfer pasta to serving bowl.

One serving has 418 calories, 7.5 grams fat, 4 grams
fiber, 8 points

(using

Quoted message said:

Fitday and calorieking.com for calories, fat and fiber,
and my WeightWatchers calculator for points.)

The original recipe called for the addition of 1/2 cup of
frozen peas to

be

Quoted message said:

added with the basil. Since my DH would act like I was
trying to poison

him

Quoted message said:

if I put peas on his plate, I left this out. The peas are
not included in the nutritional figures.

I used Healthy Harvest pasta, which is part whole wheat
(nutritional data

is

Quoted message said:

for regular white-flour pasta). I thought the slight
extra heartiness of the whole wheat went really well with
the sauce.

Anny