Skinny Skillet With Turkey Sausage, Summer Vegetables & Geme

This savory summer skillet is satisfying, skinny and speedy. Try saying that 5 times fast! Turkey sausage is sauteed with fresh summer vegetables and then tossed with a little red wine, fat free milk, Parmesan, and gemelli pasta. It's a delicious meal that is low in calories, low in fat, and ready in under 30 minutes.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 8  ounces gemelli pasta
• 1  tablespoon avocado oil
• 1⁄2 cup onion, minced
• 2  garlic cloves, finely minced
• 1⁄2 lb  mild turkey sausage, cut into 1/4-inch thick slices
• 1⁄4 cup dry red wine
• 1  zucchini, cut into 1/4-inch thick rounds
• 1  cup tomatoes, chopped
• 2  tablespoons fresh basil, chopped
• 1⁄4 cup nonfat milk
• 1⁄4 cup  grated parmesan cheese
• 1  pinch cayenne pepper (to taste)
• 1⁄4 cup  reserved pasta water
•  salt, to taste
•  pepper, to taste

Directions

1. Bring a large pot of salted water to a boil. Add the gemelli and cook until al dente. Reserve 1/4 c of the pasta water. Drain the cooked gemelli and set aside.
2. Meanwhile, heat the avocado oil in a large skillet over medium heat. When the skillet is hot, add the onion and cook until soft, about 5 minutes. Stir in the garlic and cook for 1 minute longer. Add the turkey sausage and cook on both sides until brown, about 2 minutes per side. Deglaze the pan with the red wine, scraping up the brown bits from the bottom. Add the zucchini, tomato, basil, milk, Parmesan, and cayenne pepper. Turn the heat down to low and simmer for 5 minutes, stirring occasionally.
3. Pour the cooked gemelli and reserved pasta water into the skillet and gently stir to combine. Season with salt and pepper, to taste. Cook for 2 minutes longer.
4. Garnish with fresh basil.
5. Enjoy!