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Linguine With Turkey Sausage

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  Turkey sausage 12 Ounce
  Linguine/Spaghetti 8 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.

Recipe Summary

Difficulty Level: 
Main Dish

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