• Leigh

Pasta Night: Campanelle with Sausage, Feta, and Zucchini


This is a one-pan pasta dinner that's easy and fast. It starts with campanelle pasta that you cook in a skillet while you slice a zucchini into ribbons and chop chicken-spinach-feta sausage into rounds. Once the noodles are cooked, you simply add the other ingredients, let the mixture simmer to meld the flavors, and top the pasta with toasted walnuts. You have dinner made. And it's good--full of flavor from the chicken sausage and creamy, salty feta. You don't have to add the walnuts, but they add buttery crunch to the dish and are incredibly tasty as well as being full of Omega 3s. Don't have any campanelle? That's okay, use whatever medium-sized shaped pasta you do have.

Campanelle with Sausage, Feta, and Zucchini -- Serves 4+

3 1/2 cups of water

8 ounces of campanelle pasta

1 teaspoon of chicken reduced sodium "Better Than Bullion"

2-3 tablespoons of lemon juice

1/2 cup of white wine

1 medium zucchini

1 12-ounce package of chicken spinach-feta sausage

1/2 teaspoon of lemon pepper

1 cup of plain, non-fat yogurt (or low-fat sour cream, if you'd prefer)

1/2 cup of crumbled feta cheese

1 cup of broken, toasted walnuts*

Bring the water to a boil in a large skillet. Stir in the campanelle and "Better Than Bullion," partially cover the pot, and bring everything back to a boil. Reduce the heat to medium low and cook the pasta until it's barely tender and most of the water has evaporated or been absorbed. While the pasta is cooking, use a vegetable peeler to cut the zucchini into ribbons and cut the chicken sausage into rounds. When the pasta is mostly done and most of the water has evaporated, stir in the lemon juice, white wine, zucchini, and chicken sausage. Add the lemon pepper and yogurt, stirring to incorporate the yogurt. Stir in the crumbled feta until thoroughly combined. Top the pasta with the toasted walnuts and serve it warm.

*Toast the walnuts in a skillet over medium heat for 5-10 minutes or until lightly browned and fragrant.

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