8 ounces uncooked whole grain Linguine
8 ounces mild Italian sausage
1 cup thinly sliced onion
1 cup thinly sliced yellow or red pepper
3 cloves garlic, minced
2/3 cup white wine
1 1/4 pounds tomatoes, chopped
6 tablespoons grated fresh Parmesan cheese, divided
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup finely chopped fresh basil leaves
1. Cook pasta according to package directions, omitting salt and fat; drain.
2. Heat a large nonstick skillet over medium-high heat. Remove casings from sausage. Coat pan with cooking spray. Add sausage to pan; cook 4 minutes or until cooked through, stirring to crumble sausage. Remove sausage and keep warm. Add onion and peppers to pan; cook 4 minutes or until tender. Add garlic; cook 2 minutes. Stir in wine and heat to boiling; boil 1 minute. Stir in tomatoes; cook 2 minutes. Add salt and pepper.
3. Remove from heat; stir in pasta and 2 tablespoons cheese. Sprinkle with remaining 1/4 cup cheese and basil.
Yield: 4 servings 400 calories; 10g fat