I found this recipe in the Febuary/March 2003 issue of Taste of Home's Light and Tasty. I was very pleased with the results when I made it. The leftovers are even better. This comes out to 5 points for a 1 1/4 serving. Enjoy!
- Cook pasta.
- On another burner, in a large non-stick skillet saute the sausage, mushrooms, garlic, and basil in oil until mushrooms are tender.
- Drain pasta and add to the sausage mixture.
- Add tomatoes, salt, and pepper.
- Toss gently and heat through.
I just made this today, and it was very quick to come together, and so full of flavor! Like several other reviewers, I made just a few changes, but kept the integrity of the base recipe intact. I used a 13 oz. box of Dreamfield's low carb pasta (because two of the people I made it for are diabetic. If you haven't tried it, I highly recommend it; it tastes exactly like regular pasta, but doesn't raise blood sugar) and substituted some julienned sun dried tomatoes (packed in oil) instead of the plum tomatoes. I added a couple pinches of crushed red peppers too. And topped it off with some shredded Parmesan cheese. The dish was colorful with the fresh spinach against the red of the tomato and sausage, and the browned mushrooms. I did increase the garlic to 3 cloves from 2. And deleted the basil. This recipe is definitely a keeper, and I'll be making it again, for sure! Thanks Amber!!!
Although I had to sub quite a bit , the end result was basicly the same and was very tasty.Had to use wide noodles, regular turkey sausage, canned stewed tomatoes and veggie spray instead of oil. Also had some spinach to use up which I added, all in all it made a very good one pan supper, I did cook the sausage first, then drained the fat from the pan, while draining the sausage on paper towel before cutting them up. Thanks for the basic idea, next time I'll try and use the proper ingredients.
I was looking for something fast with what minimal ingredients I have on hand. This fit the bill. Chopped up about three roma tomatoes and grilled them with the sausage and basil. Skipped the mushrooms (I don't care for them). Threw in some fresh spinach and let it cook for a couple of minutes. Will probably add onions next time while cooking sausage. Love the ease and flavor of this recipe. Thanks!