1 lb. turkey Italian Sausage links, casing removed
\n4 C. water
\n1 jar (26 oz) meatless spaghetti sauce
\n1 can (16 oz) kidney beans, rinsed and drained
\n1 medium yellow summer squash, halved lengthwise and cut into 1-inch pieces
\n2 medium carrots, cut into 1\/4 inch slices
\n1 medium sweet red or green pepper, diced
\n1\/3 C. chopped onion
\n1 1\/2 C. uncooked spiral pasta
\n1 C. frozen peas
\n1 tsp. sugar
\n1\/2 tsp. salt
\n1\/4 tsp. pepper<\/p>\n
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.<\/p>\n
Yield: 8 servings
\nServing Size: 1 1\/3 C.<\/p>\n
Calories: 276
\nFat: 6g
\nFiber: 6g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n