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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I rely on my slow cooker to prepare this chili-like specialty. It's packed with turkey sausage, pasta and vegetables. My gang gobbles it up without realizing they're eating healthy. —Sarah Bowen of Upland, California Ingredients:
1 pound turkey italian sausage links, casings removed |
4 cups water |
1 jar (24 ounces) meatless spaghetti sauce |
1 can (16 ounces) kidney beans, rinsed and drained |
1 medium yellow summer squash, halved lengthwise and cut into 1-inch pieces |
2 medium carrots, sliced |
1 medium sweet red or green pepper, diced |
1/3 cup chopped onion |
1-1/2 cups uncooked spiral pasta |
1 cup frozen peas |
1 teaspoon sugar |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In a nonstick skillet, cook sausage over medium heat until no longer pink; drain and place in a 5-qt. slow cooker. Stir in the water, spaghetti sauce, beans, summer squash, carrots, red pepper and onion.
2. Cover and cook on low for 7-9 hours or until vegetables are tender.
3. Stir in the pasta, peas, sugar, salt and pepper. Cover and cook on high for 15-20 minutes or until pasta is tender. Yield: 8 servings.
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