Method:Boiling

1. Formula

1. 8 ounces uncooked penne (tube-shaped pasta)
2. 1 pound bulk Italian turkey sausage
3. 1 medium onion, chopped
4. 1 medium red bell pepper, chopped
5. 1 small zucchini, chopped
6. 2 cups Green Giant(R) Niblets(R) Frozen Corn
7. 1 cup Old El Paso(R) Thick 'n Chunky Salsa
8. 2 cups Progresso(R) diced tomatoes, undrained
9. 3/4 teaspoon dried oregano leaves
10. 1 1/2 cups reduced fat shredded Cheddar cheese
11. 1/2 cup fresh cilantro, chopped

2. Nutrition Information

• Calories: 400 kcal
• Carbohydrates: 47 g
• Dietary Fiber: 4 g
• Fat: 10 g
• Protein: 29 g
• Sugars: 8 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. Cook penne 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.
3. Add onion, bell pepper, zucchini, corn, salsa, tomatoes and oregano; mix well. Bring to a boil. Cook 5 minutes, stirring occasionally.
4. Reserve 1/2 cup cheese and 2 tablespoons cilantro. Add remaining 1 cup cheese and cilantro to mixture in wok; mix well. Add cooked penne; toss to mix. Spoon mixture onto serving platter. Garnish with reserved cheese and cilantro.

4. Remark

Notes: