Sausage and Spring Pea Pasta
Products you'll need:
- 1 lb (454 g) Italian sausage, casings removed
- 1 carton CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth
- 2 1/2 cups (625 mL) Gemelli pasta (or other short pasta)
- 2 cups (500 mL) frozen peas
- 1/4 cup (60 mL) heavy cream
- 1/4 cup (60 mL) grated Parmesan cheese
- In a large skillet, cook sausage over medium high heat, breaking up with the back of a spoon until browned and no pink remains, about 6 minutes.
- Stir in broth, scraping up any brown bits from the bottom of the pan. Reduce heat to maintain a simmer; cover. Cook until the pasta is tender and most of the liquid has been absorbed.
- Stir in peas and cream and Parmesan until heated through.
Replace the peas with any vegetable you have on hand
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|Amount Per Serving|
|Dietary Fibre||6 g|
|Vitamin A||7 %DV|
- One serving of vegetables
- Source of calcium
- Excellent Source of fibre
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