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Genesis Healthy Heart Kitchen: A Time-Saving Supper

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1 green pepper, sliced into strips

1 red pepper, sliced into strips

1 half sweet onion, sliced into thin circles

2 cloves garlic, chopped

Approximately one dozen cherry/grape yellow tomatoes

Zest from one lemon

3 tbs. chopped flat-leaf parsley

4 links chicken sausage (Italian-seasoned, lower fat, lower sodium) cut into “coins”

Penne pasta, cooked “al dente” according to package instructions

Salt (kosher) and course ground pepper to taste

Olive Oil


Coat generously a saute pan with olive oil and “sweat” (cook covered low and slow) the onions, peppers and garlic.  When the onions become nearly translucent, add the sausage and the tomatoes and increase the heat to medium.  Cook covered, stirring frequently, until the tomatoes start to “pop” open.  Remove the lid and add the lemon zest and parsley.  Cook and toss mixture until the sausage is done.  The whole process should take about 15-20 mins.  Add the cooked pasta to the saute pan in patches until you have the right proportion of pasta to sausage and peppers.  Plate and top with freshly grated parmesan.  Serve with a crusty bread.

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