How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Bow Link For Dollars (Spicy Turkey Sausage And Bowtie Pasta) Recipe?

You need 14 ingredients. The key ingredients include: 8 ounce turkey kielbasa casing removed cut into bite-size pcs, 1 1/2 c. minced onions, 1 x clove garlic chopped, 5 c. low sodium beef broth low fat, and more.

Is Bow Link For Dollars (Spicy Turkey Sausage And Bowtie Pasta) Recipe suitable as pasta & noodles?

Yes, Bow Link For Dollars (Spicy Turkey Sausage And Bowtie Pasta) Recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.

How do I store leftover Bow Link For Dollars (Spicy Turkey Sausage And Bowtie Pasta) Recipe?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bow Link For Dollars (Spicy Turkey Sausage And Bowtie Pasta) Recipe Recipe

Name: Bow Link For Dollars (Spicy Turkey Sausage And Bowtie Pasta) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounce turkey kielbasa casing removed cut into bite-size pcs; 1 1/2 c. minced onions; 1 x clove garlic chopped; 5 c. low sodium beef broth low fat; 19 ounce Italian-style tomatoes undrained; 2 c. minced zucchini; 4 ounce pasta uncooked (bow-tie pasta) about 2 c. dry; 1/4 c. fresh basil leaves minced; 1/4 c. minced parsley; 1 Tbsp. balsamic vinegar Or possibly red wine vinegar; 1 tsp honey; 3/4 tsp dry Italian seasoning; 1/2 tsp salt; 1/4 tsp black pepper

Bow Link For Dollars (Spicy Turkey Sausage And Bowtie Pasta) Recipe

Eats Now Editorial Team · 362 kcal · Pasta & Noodles

Bow Link For Dollars (Spicy Turkey Sausage And Bowtie Pasta) Recipe – a delicious recipe with turkey kielbasa casing, onions, clove garlic, beef broth low fat, tomatoes, zucchini. Easy to follow and perfect for any occasion.

Serves 4 Pasta & Noodles

Bow Link For Dollars (Spicy Turkey Sausage And Bowtie Pasta) Recipe

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