Orecchiette with Sausage, Peppers, and Feta

Yield: 4 servings (serving size: 1 1/2 cups)

Ingredients

• 8  ounces  uncooked orecchiette ("little ear" pasta; about 2 cups)
• 1  teaspoon  olive oil
• 3  cups  (1/4-inch-thick) slices red bell pepper, each cut in half crosswise
• 1/2  teaspoon  salt, divided
• 8  ounces  turkey Italian sausage
• 1  teaspoon  dried oregano
• 1  garlic clove, minced
• 3/4  cup  (3 ounces) crumbled feta cheese
• 1/4  cup  sliced pitted kalamata olives
• 1/4  teaspoon  freshly ground black pepper

Preparation

Cook the orecchiette according to package directions, omitting salt and fat. Drain the pasta in a colander over a bowl, reserving 1/2 cup cooking liquid.

Heat oil in a large nonstick skillet over medium-high heat. Add the bell pepper and 1/4 teaspoon salt; sauté 2 minutes. Remove casings from the sausage. Add sausage, oregano, and garlic to pan; cook 4 minutes or until sausage is done, stirring to crumble sausage. Add pasta, reserved cooking liquid, 1/4 teaspoon salt, cheese, olives, and black pepper; cook for 2 minutes or until thoroughly heated, stirring frequently.

Nutritional Information

Calories:

393 (29% from fat)

Fat:

12.8g (sat 5.3g,mono 4.6g,poly 2g)

Protein:

21.6g

Carbohydrate:

48.6g

Fiber:

3.6g

Cholesterol:

67mg

Iron:

3.4mg

Sodium:

947mg

Calcium:

137mg