Spicy Penne with Turkey Sausage, Asparagus & Feta

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READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Boil water for pasta with 1 tbsp.
  • kosher salt.
  • Trim woody ends off asparagus spears (leaving about 3/4) and chop remaining into 2-inch pieces.
  • Seed bell pepper and cut into small strips.
  • Take sausage meat out of casing and fry in olive oil in wok or other large fry pan.
  • Break sausage into small pieces, and add crushed red pepper flakes (to suit desired spiciness, using less for hot turkey sausage.) Begin to boil the pasta (6-8 minutes for al dente).
  • While this is cooking, add asparagus, mushrooms, and red pepper strips to same pan with sausage.
  • Stir fry over medium-high heat for about five minutes until vegetables are crisp-tender.
  • Turn off heat, and drain pasta.
  • Toss drained pasta with vegetable-turkey mixture, adding a small amount of extra virgin olive oil if desired.
  • Add salt& pepper to taste.
  • Allow to cool for 5-10 minutes.
  • (Dish is served warm, not piping hot. May also be served room temperature or cold on hot days.) After cooling slightly, toss lightly with feta and chopped parsley.
  • Serve with lemon wedges, crusty bread and white wine for easy summer entertaining.
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