Fennel, Sausage and Asparagus Medley

May 5, 2009 Serves 4
  • 8 oz Jennie-O Italian turkey sausage, out of casing
  • 4 T. Meijer extra virgin olive oil
  • 2 garlic clove, minced
  • 1 T. fennel seeds
  • 2 fennel bulbs, sliced
  • 1/2 lb. asparagus, cut on an angle into 2 inch pieces
  • salt and black pepper to taste
  • juice of 1 lemon
  • 1/2 lb. Meijer spaghetti pasta, cooked
  • Pompeian Balsamic vinegar, for drizzling
  • In a large oven proof skillet, cook the sausage in olive oil over medium heat stirring about 5 minutes. Add garlic and fennel seeds and cook until fragrant. Then add fresh fennel. Cook stirring until barely tender 6 to 8 minutes. Add asparagus, salt, pepper and lemon juice; cook 1 to 2 minutes. Add cooked pasta and mix well. Serve with a few drops of balsamic vinegar on top.

    Nutrition Information per serving: 258 calories, 19 g fat, 35mg cholesterol, 679 mg sodium, 13 g carbohydrate, 5 g fiber, 11 g protein

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