Linguine With Turkey Sausage
|Turkey sausage||12 Ounce|
|Olive oil||2 Tablespoon|
|Yellow onion||1 Large, coarsely chopped|
|Zucchini/Yellow squash||12 Ounce, coarsely shredded (Medium Sized Piece)|
|Garlic||3 Clove (15 gm), minced|
|Plain low-fat yogurt||1⁄3 Cup (5.33 tbs)|
|Black pepper||1⁄4 Teaspoon|
|Shredded low fat cheddar cheese||4 Ounce (1 Cup)|
Prick each sausage once with a fork, place in a heatproof colander, and lower into a large kettle of boiling water.
Cover and cook for 3 minutes.
Raise the colander to allow the sausage to drain, then transfer the sausage to paper toweling.
When cool enough to handle, slice the sausage 1/2 inch thick and set aside.
Return the water in the kettle to aboil and cook the linguine according to package directions.
Meanwhile, heat the oil in a deep 12-inch skillet over moderately high heat for 1 minute.
Add the sausage and onion and saute, stirring occasionally, for 3 minutes.
Add the zucchini and garlic and saute, stirring occasionally, for 3 to 5 minutes or until the zucchini is tender.
Stir in the yogurt and pepper and turn the heat under the skillet to the lowest setting.
4 Drain the linguine and return it to the kettle.
Add the cheese, toss lightly, and cover for 1 minute, so that the cheese melts and coats the linguine.
Pour the sausage mixture over the linguine and toss well to mix.