Penne with Chicken Sausage and Roasted Tomatoes |
Penne with Chicken Sausage and Roasted Tomatoes
6oz whole grain penne (I used Barilla)
10oz grape or cherry tomatoes, halved
6 cloves garlic, sliced very thin (or more, if you dare)
1 T extra virgin olive oil
coarse salt and fresh ground black pepper
Halve the tomatoes and toss them with the olive oil, garlic, and a generous amount of salt and pepper in a small baking dish. Roast in the oven at 45o degrees F while you prepare the rest of the meal. Prepare the pasta, reserving 1/2 cup of the cooking water before you drain it. While the pasta is cooking, brown the sausages in a large non-stick skillet. When browned to your liking, remove to a cutting board and slice thinly. Add the reserved water to the skillet and use a wooded spoon to loosen any brown bits. Return the sausage slices to the pan along with the drained pasta. Remove the tomatoes from the oven and give a good stir, pressing with a spoon to relwase more juices. Add to the pan with the sausage and pasta, tossing to coat the pasta with the "sauce."
WW PointsPlus Value: Serves 3 at 9 points per serving.
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