Tex-Mex Pasta Recipe
- 8 ounces uncooked penne (tube-shaped pasta)
- 1 pound bulk Italian turkey sausage
- 1 medium onion, chopped
- 1 medium red bell pepper, chopped
- 1 small zucchini, chopped
- 2 cups Green Giant® Niblets® Frozen Corn
- 1 cup Old El Paso® Thick 'n Chunky Salsa
- 2 cups Progresso® diced tomatoes, undrained
- 3/4 teaspoon dried oregano leaves
- 1 1/2 cups reduced fat shredded Cheddar cheese
- 1/2 cup fresh cilantro, chopped
- Cook penne as directed on package. Drain; cover to keep warm.
- Meanwhile, spray nonstick wok or large skillet with nonstick cooking spray; heat over medium-high heat until hot. Add sausage; cook 5 minutes or until no longer pink and thoroughly cooked, stirring frequently. Drain.
- Add onion, bell pepper, zucchini, corn, salsa, tomatoes and oregano; mix well. Bring to a boil. Cook 5 minutes, stirring occasionally.
- Reserve 1/2 cup cheese and 2 tablespoons cilantro. Add remaining 1 cup cheese and cilantro to mixture in wok; mix well. Add cooked penne; toss to mix. Spoon mixture onto serving platter. Garnish with reserved cheese and cilantro.
