This flavorful skillet meal is fast enough for busy weeknights.
- 2 cups dried rotini or rotelle pasta (about 6 ounces)
- 1 tablespoon olive oil
- 1 medium onion, cut into wedges
- 2 cloves garlic, minced
- 1 pound cooked kielbasa, halved lengthwise and sliced diagonally
- 1 small zucchini, cut into matchstick-size strips
- 1 yellow or orange sweet pepper, cut into small strips
- 1 teaspoon dried Italian seasoning, crushed
- 1/8 teaspoon ground red pepper
- 8 Roma tomatoes, cored and chopped (about 1 pound)
- Cook pasta according to package directions; drain. Meanwhile, in a very large skillet heat oil over medium-high heat. Add onion and garlic and cook for 1 minute. Add kielbasa; cook until onion is tender, stirring frequently.
- Add zucchini, sweet pepper, Italian seasoning, and ground red pepper; cook and stir for 5 minutes. Stir in tomatoes and cooked pasta. Heat through, stirring occasionally. If desired, garnish with fresh herbs. Makes 6 servings.
- Some meats store longer than others. This makes them a good choice for hectic, ever-changing schedules because if you don't cook them on the day you planned, they'll usually keep until you can get to them. Next time you shop, check out the "sell by" and "use by" dates of meats like pepperoni, kielbasa, and packaged corned beef. You'll notice that these selections usually have a longer shelf life, when refrigerated. Keep these meats and a handful of ingredients on hand. That way, you can get started on dinner without a time-eating trip to the store. (When it comes to cooking, isn't a trip to the store sometimes half the battle?)
- Calories 410, Total Fat 26 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 714 mg, Carbohydrate 31 g, Fiber 2 g, Protein 14 g. Daily Values: Vitamin A 5%, Vitamin C 65%, Calcium 1%, Iron 10%. Exchanges: Vegetable 1, Starch 1.5, Lean Meat 1.5, Fat 4.
- Percent Daily Values are based on a 2,000 calorie diet