Skinny Skillet With Turkey Sausage Summer Vegetables Geme Food

SKINNY SKILLET WITH TURKEY SAUSAGE, SUMMER VEGETABLES & GEME

Steps:

• Bring a large pot of salted water to a boil. Add the gemelli and cook until al dente. Reserve 1/4 c of the pasta water. Drain the cooked gemelli and set aside.
• Meanwhile, heat the avocado oil in a large skillet over medium heat. When the skillet is hot, add the onion and cook until soft, about 5 minutes. Stir in the garlic and cook for 1 minute longer. Add the turkey sausage and cook on both sides until brown, about 2 minutes per side. Deglaze the pan with the red wine, scraping up the brown bits from the bottom. Add the zucchini, tomato, basil, milk, Parmesan, and cayenne pepper. Turn the heat down to low and simmer for 5 minutes, stirring occasionally.
• Pour the cooked gemelli and reserved pasta water into the skillet and gently stir to combine. Season with salt and pepper, to taste. Cook for 2 minutes longer.
• Garnish with fresh basil.
• Enjoy!

SAUSAGE AND VEGETABLE SKILLET

Steps:

• Heat 12-inch nonstick skillet 2 minutes over medium-high heat. Coat skillet with cooking spray; add sausage. Cook 5 minutes, turning once, until browned. Remove sausage from skillet; keep warm.
• Remove skillet from heat; spray generously with cooking spray. Add zucchini and corn; cook 4 minutes, stirring frequently. Stir in tomatoes, water and pepper, scraping skillet to loosen brown particles. Cover; cook 4 minutes or just until tomatoes begin to burst.
• Return sausage to skillet; cook uncovered 2 minutes longer or until liquid is almost evaporated.