Makes: 4 servings
Prep time: 15 minutes
Cook time: 25 minutes
12 ounces whole wheat or dark spelt* spaghetti (available at some supermarkets and natural food stores)
1 1/2 tablespoons olive oil
1 sweet Italian turkey sausage, casing removed
1/2 red onion, sliced
4 bell peppers (one each red, green, orange, and yellow), cored and sliced
1/2 jalapeno, seeded and minced (optional)
2 teaspoons balsamic or red wine vinegar, or to taste
1/4 cup fresh goat cheese, crumbled
1. Bring a large pot of salted water to a boil and add the spaghetti. Cook per package instructions until al dente, then drain, reserving 1/2 cup of the cooking water.
2. Meanwhile, heat 1/2 tablespoon of the olive oil in a large skillet over medium-high heat. Add the sausage and saute, crumbling it with a spatula, until browned, about 5 minutes. Transfer to a plate.
3. Pour off any fat, then heat the remaining olive oil in the pan. Add the onion and cook, stirring, for 1 minute, then add the bell peppers and, if desired, the jalapeno. Cook over medium-high heat, stirring occasionally, until the peppers are soft and beginning to brown, 15 minutes. Stir in the vinegar.
4. Add the drained pasta and reserved cooking water to the pan and toss over medium heat for 2 minutes. Take the pan off the heat and toss the pasta with the goat cheese. Season with black pepper and serve.
Nutrition facts per serving: 439 calories, 21g protein, 67g carbohydrate, 11g fat (2.7g saturated), 16g fiber
* Spelt is related to wheat, but it's higher in protein and vitamins. Its deep, nutty flavor gives pasta and breads a rich taste.
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