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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place sausage links along with 1/2 cup of water in non-stick dutch oven. Prick skins. Heat to a boil and cook, turning once until sausages are grey and begin to give off liquid. | 2. Add onion chunks and continue to boil. | 3. When onion is tender, add mushrooms and peppers. | 4. Cook until peppers are almost tender; add squash and zucchini. | 5. Continue to cook at a boil to evaporate liquid. | 6. When liquid is almost gone, remove sausages, cut each into 4 or 5 chunks, and add back to pot. | 7. Add tomatoes with their juice, tomato paste and spices. Stir and heat through. | 8. Serve over cooked pasta. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
italian turkey sausage	1	lb		716.6768	21.0921	68.2657	39.6894
green bell pepper	1		cut	201.7338	0.0	44.8801	1.1333
red bell pepper	1/2		cut	201.7338	0.0	44.8801	1.1333
onion	1		cut	60.0	14.01	1.65	0.15
white mushroom	2	ounces	sliced	12.4738	1.8484	1.7519999999999998	0.1928
tomato	1	can		40.2099	8.6898	1.9658	0.4468
yellow squash	1		cut	24.13	4.9276	1.2827	0.3429
zucchini	2		cut	4.62	0.6842	0.5962	0.08800000000000001
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
italian	1	tablespoon		-	-	-	-
garlic powder	1	teaspoon		10.261	2.2546	0.5131	0.0226
salt pepper				201.7338	0.0	44.8801	1.1333
penne pasta	1/2		cooked	201.7338	0.0	44.8801	1.1333

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.