Sausage and Pasta Alfredo with Fresh Summer Vegetables

A few months back I found a package of sundried tomato chicken sausage at the grocery store and I thought that sounded so good that I immediately bought it.

I had no idea what I was going to do with it so I kept it in the freezer until inspiration struck.  I finally decided to toss it up with a low- calorie cheese sauce, some summer fresh vegetables and pasta.

It was so good and I felt like with all the veggies, the chicken sausage, and the low- calorie cheese sauce that it was fairly healthy too.


This is what the package looked like:

To make this recipe you will need:

1 12-ounce package sundried tomato chicken sausage
1/2 tablespoon oil
1 tsp garlic salt
1 tsp Italian seasoning
2 summer squash- sliced
2 zucchini- sliced
6 white mushrooms, washed and quartered
1 6- ounce package of laughing cow creamy smoked Gouda cheese wedges
1 16-ounce box pasta
2 1/2 cups milk
1/4 cup cream of soup mix (I use this recipe minus the dried mushrooms)


In large skillet brown up the sausage-- mine was frozen so I didn't add the vegetables until it was thawed out and mostly cooked.  I used that cooking time to slice up the squash and mushrooms.

Once the meat was mostly cooked I added in the oil, squash, zucchini, and mushrooms; sauteing the vegetables in and when I was able to I sliced up the sausage as well. I seasoned everything with a bit of salt and some Italian seasonings.

While the meat and vegetables were cooking I also cooked up a box of pasta according to directions.

In a small sauce pan I combined the Laughing Cow cheese, milk, and cream of soup mixture then brought it to a low boil and stirred until thickened.

I added the drained pasta and the cheese sauce to the meat and vegetables and gave everything a good stir to combine all the flavors.

It was delicious!

Linking Up With:

Miz Helen's Country Cottage