Spaghetti with Snap Peas, Turkey Sausage and Ricotta

I served this meal for dinner last night and everyone loved it! There are plenty of leftovers which I plan to serve again tonight. I'm sure I won't hear any complaints about having to eat this a second night in a row.

The ingredients in this dish are simple and natural. The original recipe was vegetarian, but I have some meat lovers in the house, so I added some lean turkey sausage. You could add chicken, or red meat sausage if you would like.

Only taking about 30 minutes to make, this dish is a great healthy, quick and fresh meal you can serve to your family. If you have leftovers like I do, serve this the next night and you're family will be thanking you two nights in a row!

Spaghetti with Snap Peas, Turkey Sausage and Ricotta
(recipe adapted from:

1 pound whole wheat spaghetti
1 pound sugar snap peas, cut into thirds
1/2 cup asiago cheese, grated
2 tablespoons olive oil
juice of 1 lemon
1 cup ricotta
1 package lean turkey sausage, removed from casings
  1. Bring a large pot of water to a boil. Add the spaghetti and cook for 2 minutes under the recommended cooking time. Add the snap peas to the water and cook for the final 2 minutes.
  2. Reserve 1 cup of pasta water and drain the pasta and snap peas.
  3. In a large saute pan, break up the sausage and cook until no longer pink.
  4. In the same pot you cooked the pasta in, add the 1 cup of pasta water, spaghetti and snap peas, olive oil, salt, pepper, cooked turkey sausage, asiago and ricotta. Cook until everything is heated through and the cheese is melted. 
  5. Serve with a squeeze of fresh lemon juice and enjoy!


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