1 lb. turkey Italian Sausage links, casing removed
4 C. water
1 jar (26 oz) meatless spaghetti sauce
1 can (16 oz) kidney beans, rinsed and drained
1 medium yellow summer squash, halved lengthwise and cut into 1-inch pieces
2 medium carrots, cut into 1/4 inch slices
1 medium sweet red or green pepper, diced
1/3 C. chopped onion
1 1/2 C. uncooked spiral pasta
1 C. frozen peas
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper

In a nonstick skillet, cook sausage over medium heat until no longer pink; drain and place in a 5qt slow cooker. Add water, spaghetti sauce, beans, summer squash, carrots, red pepper and onion; mix well. Cover and cook on low for 7-9 hours or until vegetables are tender. Stir in the pasta, peas, sugar, salt and pepper; mix well. Cover and cook on high for 15-20 minutes or until pasta is tender.

Yield: 8 servings
Serving Size: 1 1/3 C.

Calories: 276
Fat: 6g
Fiber: 6g