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Fusilli with Lentils, Sausage & Tomatoes

:  January/February 1999

Your rating: None Average: 4 (2 votes)

A can of lentil soup is a the basis for this quick pasta dish.


Fusilli with Lentils, Sausage & Tomatoes Recipe

Makes: 6 servings, about 1 1/3 cups each

Active Time:

Total Time:

Nutrition Profile

Low calorie | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | High fiber |

View Our Nutrition Guidelines »

Ingredients

  • 1 teaspoon extra-virgin olive oil
  • 4 ounces hot Italian turkey sausage, casings removed
  • 1 19-ounce can lentil soup
  • 1 14-ounce can diced tomatoes, drained
  • 1/4 cup chopped fresh basil, or parsley
  • Salt & freshly ground pepper, to taste
  • 12 ounces fusilli

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Preparation

  1. Put a large pot of salted water on to boil.
  2. Heat oil in a large skillet over medium heat. Add sausage and cook, breaking up clumps with a fork, until browned, 3 to 5 minutes. Add lentil soup and tomatoes and bring to a simmer. Cook, stirring occasionally, until heated through, about 5 minutes. Stir in basil (or parsley) and season with salt and pepper.
  3. Cook pasta until al dente, 8 to 10 minutes. Drain and transfer to a large bowl. Toss with sauce and serve.

Nutrition

Per serving: 473 calories; 8 g fat ( 1 g sat , 1 g mono ); 17 mg cholesterol; 79 g carbohydrates; 0 g added sugars; 21 g protein; 12 g fiber; 837 mg sodium; 346 mg potassium.

Nutrition Bonus: Fiber (48% daily value), Iron (30% dv), Vitamin A & C (20% dv).

Carbohydrate Servings: 4 1/2

Exchanges: 3 1/2 starch, 1/2 lean meat, 1/2 medium-fat meat


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Recipe Categories

Style/Theme
Everyday favorites
One dish meals
Quick (total 30 min. or less)
Budget
Entertaining, casual
Ease of Preparation
Easy
Type of Dish
Main dish, meat
Pasta
Total Time
30 minutes or less
Servings
6
Ethnic/Regional
Italian
Mediterranean
Main Ingredient
Beans/Legumes
Turkey
Health & Diet Considerations
Low calorie
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
High fiber
Preparation/ Technique
Saute
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Publication
January/February 1999
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