Fusilli with Sausage Spinach and Peppers Weight Watchers
Elevate your weeknight dinner with this flavorful and nutritious Fusilli with Sausage, Spinach, and Peppers—a Weight Watchers-approved recipe that doesn’t skimp on taste! Whole wheat fusilli forms the perfect base for lean turkey sausage, vibrant bell peppers, and tender spinach, all tossed in a light garlic and crushed red pepper-infused broth. Ready in just 30 minutes, this wholesome meal is ideal for busy families or anyone seeking a satisfying, lower-calorie pasta dish. Finished with a sprinkle of Parmesan, it’s a beautifully balanced dish packed with protein, fiber, and bold flavors. Perfect for Weight Watchers fans or health-conscious pasta lovers, this recipe is simple, delicious, and guilt-free!
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Recipe Information
Ingredients
- 8 oz Whole wheat fusilli pasta
- 12 oz Lean turkey sausage (casings removed)
- 2 tsp Olive oil
- 1 Red bell pepper, thinly sliced
- 1 Yellow bell pepper, thinly sliced
- 5 cups Fresh spinach leaves
- 3 Garlic cloves, minced
- 0.5 tsp Crushed red pepper flakes
- 0.5 cup Low-sodium chicken broth
- 0.25 cup Grated Parmesan cheese
- 0.25 tsp Salt
- 0.25 tsp Black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the fusilli pasta according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving 1/4 cup of pasta water.
While the pasta cooks, heat 1 teaspoon of olive oil in a large nonstick skillet over medium-high heat.
Add the turkey sausage to the skillet, breaking it into smaller pieces with a wooden spoon. Cook for 5-6 minutes until the sausage is browned and fully cooked. Transfer the sausage to a plate and set aside.
In the same skillet, add the remaining 1 teaspoon of olive oil. Add the red and yellow bell peppers and cook for 3-4 minutes until they begin to soften.
Stir in the minced garlic and crushed red pepper flakes and cook for 30 seconds until fragrant.
Add the fresh spinach to the skillet and cook for 1-2 minutes until wilted.
Return the cooked sausage to the skillet and stir in the low-sodium chicken broth. Season with salt and black pepper. Let the mixture simmer for 2 minutes.
Add the cooked fusilli pasta to the skillet, tossing to combine. If the mixture seems dry, add a splash of the reserved pasta water.
Sprinkle the grated Parmesan cheese over the pasta and toss again until evenly coated.
Serve immediately. Garnish with additional Parmesan cheese or crushed red pepper flakes, if desired.
Nutrition Facts
Calories |
1807 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.2 g | 89% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 260 mg | 87% | |
| Sodium | 3055 mg | 133% | |
| Total Carbohydrate | 189.8 g | 69% | |
| Dietary Fiber | 31.0 g | 111% | |
| Total Sugars | 13.3 g | ||
| Protein | 115.1 g | 230% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 517 mg | 40% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 2841 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
