Pasta with Sausage, Turkey and Brussels Sprouts
Pasta with Asparagus

Pasta with Sausage, Turkey and Brussels Sprouts 

1 hot pork sausage link (can use sweet sausage link, if preferred) 

¾ lb. 93% lean ground turkey 

12 oz. Brussels sprouts 

1 small onion (diced) 

1 carrot, diced 

1 celery stalk, diced 

1 28 oz. can crushed tomatoes 

4 teas. olive oil 

4 cloves garlic, diced 

1 bay leaf 

pinch of red pepper 

1 lb. whole wheat penne pasta 

salt and pepper to taste 

Remove the casing from the sausage and crumble the meat.  Place a large skillet over medium-high heat and add the sausage and turkey.  Use a wooden spoon to break up the meat as it cooks.  When the meat is completely cooked use a slotted spoon to remove it from the skillet and transfer it to a bowl to set aside.  Remove the outer leaves and stems from the Brussels sprouts and cut the sprouts into thin shreds using a sharp knife.  Wipe out the skillet and then place it over medium heat and add 2 teaspoons of oil to the skillet.  When the oil is hot, add the garlic and cook until it is fragrant and golden.  Be careful not to burn the garlic.  Add the shredded Brussels sprouts and salt and pepper to the skillet with the garlic and sauté for about 4-5 minutes until the sprouts are crisp tender.  Remove the sprouts and garlic from the skillet and set aside in another bowl.  Add the remaining 2 teaspoons of olive oil to the skillet, increase heat to medium-high, and add the onion, carrot and celery to the skillet.  Stir these vegetables well to coat with the oil.  Cook the vegetables for about 10-12 minutes, stirring occasionally, until the vegetables are golden brown.  Add the crushed tomatoes with the juice to the skillet and add the cooked turkey and sausage, bay leaf, crushed red pepper and adjust salt and pepper to taste.  Cover the skillet, reduce heat to low and simmer this mixture until the sauce thickens, about 30-40 minutes.  While this mixture is simmering place a large pot of salted water over high heat and bring the water to a boil.  Add the pasta to the water and cook the pasta according to package directions to the al dente stage.  Drain the pasta when it is cooked and add the pasta to the skillet and toss the pasta with the sauce.  Add the cooked Brussels sprouts to the skillet and toss again.  Remove the bay leaf. 

Recipe makes 8 servings  Estimated WW Smart points 8 per serving 

Pasta with Asparagus 

1 bunch asparagus 

1 ½ cups marinara sauce 

¼ cup grated Parmesan cheese 

8 oz. baby pasta shells 

salt and pepper to taste 

Remove the tough ends from the asparagus stalks. Place a large pot containing about 4-inches of water over high heat and bring the water to a boil.  Add the asparagus to the boiling water and cook until tender crisp, about 2-3 minutes.  Drain the asparagus and then cut the asparagus into bite size pieces.  Bring another large pot of water to a boil (you can use the same pot used to cook the asparagus) and cook the pasta to the al dente stage according to package directions.  When the pasta is finished drain the pasta, but reserve 1 cup of the pasta water.   Place a medium saucepan over medium heat and add the marinara sauce and heat the sauce through.  Return the cooked pasta to the large pot and toss the pasta with the asparagus, marinara sauce, grated cheese, salt and pepper and about one-fourth cup of the reserved pasta water (or as much water as needed to bring the sauce to desired consistency). 

Recipe makes 4 servings  Estimated WW Smart points 9 per serving