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Lightened Up Creamy Tuscan Sausage Pasta

This Lightened Up Creamy Tuscan Sausage Pasta is a family favorite pasta recipe! This dish is full of savory turkey or chicken sausage, sun-dried tomatoes, spinach and smothered in a delicious rich, cheesy tomato sauce-it’s sure to be favorite at your house!

Makes 8 ( 1 cup) servings

What ingredients do I need to make this Lightened Up Creamy Tuscan Sausage Pasta?

  • Jennie-O turkey sausage or Isernios Itailan chicken sausage-I like to use chicken sausage since it’s lower in points. The Jennie-O turkey sausage is around 24 points per pound and the Isernios chicken sausage is only 9 points for 1 pound.
  • Onion -finely chopped
  • Garlic- minced
  • Dried marjoram-if you don’t have this on hand you can use oregano. Marjoram, by contrast, is a bit sweeter than oregano and provides great flavor in this dish.
  • Salt 
  • Back pepper
  • Dry crushed rosemary
  • Dried thyme
  • Pinch of crushed red pepper
  • Uncooked penne pasta or whole grain penne: you could also use rigatoni, penne, ziti, rotini, elbow, medium shells, and/or cavatappi.
  • Low sodium chicken broth
  • Fat free half and half or unsweetened almond milk mixed with 2 Tbsp non fat plain Greek yogurt 
  • Grated Parmesan cheese
  • Sun-dried tomatoes-not in oil
  • Baby spinach

How do I make this Lightened Up Creamy Tuscan Sausage Pasta?

Cook the pasta according to package instructions and drain well. Set aside.

Spray a large skillet with non stick cooking spray, cook the ground turkey or chicken sausage. Add the onion and continue cooking until the sausage is browned and the onions are soft. Reduce the heat to low. 

 Stir in the garlic and dry seasonings and cook for another minute while stirring constantly. 

Remove the sausage mixture from the skillet onto a large plate and set aside.

Add the chicken broth and sun dried tomatoes to the same skillet and stir to ensure all the brown bits have been removed roll the bottom of the pan. Bring to a boil and then reduce to a simmer.

Let it reduce by about half.

Turn the heat to low and stir in the fat free half and half, parmesan cheese, spinach, and sausage mixture.

 Continue cooking until the cheese is melted and the spinach is wilted. Add the cooked pasta to the skillet. 

Stir until all ingredients have been incorporated.

Continue cooking over low heat until the pasta dish is heated through.

Makes 8 ( 1 cup) servings

Ingredients:

  • 1 lb. Jennie-O turkey sausage or Isernios Itailan chicken sausage
  • 1 small onion finely chopped
  • 3 cloves garlic, minced or 1 Tbsp minced garlic
  • 1 tsp dried marjoram- if you don’t have this on hand you can use oregano. Marjoram, by contrast, is a bit sweeter than oregano and provides great flavor in this dish.
  • 1/2 tsp salt 
  • 1/4 tsp black pepper
  • 1/4 tsp dry rosemary
  • 1/4 tsp dried thyme
  • Pinch of crushed red pepper
  • 12 oz. uncooked penne pasta or whole grain penne: you could also use rigatoni, penne, ziti, rotini, elbow, medium shells, and/or cavatappi.
  • 3/4 cup low sodium chicken broth
  • 1 1/2 cups fat free half and half or unsweetened almond milk mixed with 2 Tbsp non fat plain Greek yogurt 
  • 1/2 cup fresh grated Parmesan cheese
  • 2/3 cup sun-dried tomatoes -not in oil
  • 4 cups baby spinach

Directions:

  1. Cook the pasta according to package instructions and drain well. Set aside.
  2. Spray a large skillet with non stick cooking spray, cook the ground turkey or chicken sausage.
  3. Add the onion and continue cooking until the sausage is browned and the onions are soft. Reduce the heat to low.  
  4. Stir in the garlic and dry seasonings and cook for another minute while stirring constantly. 
  5. Remove the sausage mixture from the skillet onto a large plate and set aside.
  6. Add the chicken broth and sun dried tomatoes to the same skillet and stir to ensure all the brown bits have been removed roll the bottom of the pan.
  7. Bring to a boil and then reduce to a simmer. Let it reduce by about half.
  8. Turn the heat to low and stir in the fat free half and half, parmesan cheese, spinach and sausage mixture. 
  9. Continue cooking until the cheese is melted and the spinach is wilted. 
  10. Add the cooked pasta to the skillet. Stir until all ingredients have been incorporated.
  11. Continue cooking over low heat until the pasta dish is heated through.
  12. Enjoy!

Makes 8 (1 cup) servings

3-8 PersonalPoints™ per serving*

*This number shows the PersonalPoints™ range. The points will vary based on your individualized plan.

How do I know how many points this is on my WW individualized plan? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Personal Points on your individualized plan.

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

Yield: 8

Lightened Up Creamy Tuscan Sausage Pasta

Lightened Up Creamy Tuscan Sausage Pasta

This Lightened Up Creamy Tuscan Sausage Pasta is a family favorite pasta recipe! This dish is full of savory turkey or chicken sausage, sun-dried tomatoes, spinach and smothered in a delicious rich, cheesy tomato sauce-it's sure to be favorite at your house!

Author: thepounddropper.com

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 lb. Jennie-O Italian turkey sausage or Isernios Itailan chicken sausage. I like to use chicken sausage since it's lower in points.
  • 1 small onion finely chopped
  • 3 cloves garlic, minced or 1 Tbsp minced garlic
  • 1 tsp dried marjoram or oregano
  • 1/2 tsp salt 
  • 1/4 tsp black pepper
  • 1/4 tsp dry rosemary
  • 1/4 tsp dried thyme
  • Pinch of crushed red pepper
  • 12 oz. uncooked penne pasta or whole grain penne: you could also use rigatoni, penne, ziti, rotini, elbow, medium shells, and/or cavatappi.
  • 3/4 cup low sodium chicken broth
  • 1 1/2 cups fat free half and half or unsweetened almond milk or skim milk mixed with 2 Tbsp non fat plain Greek yogurt 
  • 1/2 cup fresh grated Parmesan cheese
  • 2/3 cup sun-dried tomatoes -not in oil
  • 4 cups baby spinach

Instructions

    1. Cook the pasta according to package instructions and drain well. Set aside.
    2. Spray a large skillet with non stick cooking spray, cook the ground turkey or chicken sausage. Add the onion and continue cooking until the sausage is browned and the onions are soft. Reduce the heat to low.  
    3. Stir in the garlic and dry seasonings and cook for another minute while stirring constantly. 
    4. Remove the sausage mixture from the skillet onto a large plate and set aside.
    5. Add the chicken broth and sun dried tomatoes to the same skillet and stir to ensure all the brown bits have been removed roll the bottom of the pan.
    6. Bring to a boil and then reduce to a simmer. Let it reduce by about half.
    7. Turn the heat to low and stir in the fat free half and half, parmesan cheese, spinach and sausage mixture. 
    8. Continue cooking until the cheese is melted and the spinach is wilted. 
    9. Add the cooked pasta to the skillet. Stir until all ingredients have been incorporated.
    10. Continue cooking over low heat until the pasta dish is heated through.
    11. Enjoy!

    Makes 8 (1 cup) servings

    3-8 PersonalPoints™ per serving*

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 4 days. You can freeze leftovers for up to 4 months.
  • Smartpoints: GREEN/BLUE: 8 smartpoints if using jennie-o turkey sausage or 7 smartpoints if using chicken sausage PURPLE: 3 smartpoints if using whole grain pasta and chicken sausage and 4 smartpoints if using whole grain pasta and ground Italian turkey sausage

Nutrition Information:

Yield:

8

Amount Per Serving: Calories: 334Total Fat: 9gSaturated Fat: 3gCholesterol: 43mgSodium: 453mgCarbohydrates: 42gNet Carbohydrates: 39gFiber: 3gSugar: 3gProtein: 20g

Megan W

Thursday 3rd of February 2022

Made this the other day and it was delicious! Going to add it into my recipe rotation.

Linda

Sunday 16th of January 2022

Could I use diced tomatoes in place of sun dried? We are not a fan of them.

Cindy

Monday 7th of February 2022

@Linda, that’s what I did. It was very good! I also subbed chopped up turkey kielbasa since I already had it on hand.

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