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Tex-Mex Pasta




Source of Recipe


Pillsbury Bake Off


Recipe Introduction


Karen Wetch
Santa Rosa, California
Finalist in the 02 Bake-Off® Contest


List of Ingredients




8 oz. uncooked penne (tube-shaped pasta)
1 lb. bulk Italian turkey sausage
1 medium onion, chopped
1 medium red bell pepper, chopped
1 small zucchini, chopped
2 cups Green Giant® Niblets® Frozen Corn
1 cup Old El Paso® Thick 'n Chunky Salsa
1 (14.5-oz.) can diced tomatoes, undrained
3/4 teaspoon dried oregano leaves
6 oz. (1 1/2 cups) reduced-fat shredded Cheddar cheese
1/2 cup fresh cilantro, chopped



Recipe



Prep Time: 25 Minutes
Preparation Directions:
1. Cook penne to desired doneness as directed on package. Drain; cover to keep warm.
2. Meanwhile, spray nonstick wok or large skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add sausage; cook 5 minutes or until no longer pink and thoroughly cooked, stirring frequently. Drain. Add onion, bell pepper, zucchini, corn, salsa, tomatoes and oregano; mix well. Bring to a boil. Cook 5 minutes, stirring occasionally.
3. Reserve 1/2 cup cheese and 2 tablespoons cilantro. Add remaining 1 cup cheese and cilantro to mixture in skillet; mix well. Add cooked penne; toss to mix. Spoon mixture onto serving platter. Garnish with reserved cheese and cilantro.

6 servings



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NUTRITION INFORMATION PER SERVING:
SERVING SIZE: 1/6 of Recipe
Calories 440 Calories from Fat 140

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% DAILY VALUE
Total Fat 15 g 23 %
Saturated 6 g 30 %
Cholesterol 60 mg 20 %
Sodium 1140 mg 48 %
Total Carbohydrate 49 g 16 %
Dietary Fiber 4 g 16 %
Sugars 8 g
Protein 28 g

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Vitamin A 40 % Vitamin C 50 %
Calcium 25 % Iron 20 %

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DIETARY EXCHANGES: 2 1/2 Starch, 1/2 Fruit, 1 Vegetable, 2 1/2 Medium-Fat Meat,
OR 3 Carbohydrate, 1 Vegetable, 2 1/2 Medium-Fat Meat,

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