• 8servings
  • 20minutes
  • 350calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 package (13 1/4 oz) whole-grain linguine

  2. 2 links (4 oz each) spicy Italian turkey sausage, casings removed

  3. 1 lb extra-lean (at least 90%) ground beef

  4. 1 large onion, chopped (1 cup)

  5. 1 package (8 oz) fresh whole mushrooms, chopped

  6. 1 tablespoon finely chopped fresh or 1 teaspoon dried rosemary leaves

  7. 1 can (28 oz) petite diced tomatoes, undrained

  8. 1/2 cup evaporated fat-free milk

  9. 1/4 teaspoon freshly ground pepper

  10. 1/8 teaspoon salt

  11. Shaved Parmesan cheese, if desired

Instructions Jump to Ingredients ↑

  1. Cook linguine in 5-quart Dutch oven as directed on package, omitting salt and oil; drain. Return to pan; cover to keep warm.

  2. Meanwhile, spray 12-inch skillet with olive oil cooking spray; heat over medium-high heat. Add sausage, beef and onion; cook 2 minutes, stirring to crumble sausage; drain, if necessary. Add mushrooms and rosemary. Cook 5 minutes, stirring occasionally, until sausage and beef are thoroughly cooked.

  3. Stir in tomatoes. Reduce heat; simmer uncovered 3 minutes. Stir in milk, pepper and salt; cook 2 minutes longer.

  4. Add meat sauce to linguine in Dutch oven; toss to coat. Sprinkle individual servings with cheese.


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