Turkey Sausage with Pasta and Peas
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1-pound rigatoni pasta | May use whole grain |
| 2 Tablespoons olive oil | |
| 1 clove garlic | Washed, peeled and minced |
| 1-pound sweet Italian turkey sausage | |
| 2 Tablespoon flour | |
| 12 ounces frozen green peas | |
| 2 cups fat free evaporated milk | |
| 2 Tablespoons butter or margarine | |
| ¼ cup grated Parmesan cheese |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Bring a large pot of lightly salted water to a boil. | |
| 2 | Add pasta and cook for 8 to 10 minutes or until al dente; drain. | |
| 3 | In a skillet heat oil and sauté garlic over medium heat. | |
| 4 | Brown the sausage in skillet. | Cook until internal temperature reaches 165 F. degrees |
| 5 | Once brown add flour and simmer for 5 minutes. | |
| 6 | Slowly add evaporated milk and butter to skillet; bring to a slight boil. | |
| 7 | Add peas and Cook for 5 minutes uncovered. | |
| 8 | Toss with cooked pasta and top with Parmesan cheese. Serve hot. |
Posted in Turkey Lunch Recipes
