Ingredients
1 (12-oz) jar roasted red peppers, coarsely chopped
2 large tomatoes, coarsely chopped
6 cloves garlic, finely chopped
3/4 cup pitted kalamata olives, coarsely chopped
2 tablespoons Italian parsley, coarsely chopped
3 (4-oz) links frozen pork (or chicken) Italian sausage, thawed
2 tablespoons olive oil
16 oz ziti pasta
1 (12-oz) jar marinated artichoke hearts, drained
3/4 cup sun-dried tomato pesto
3/4 cup heavy cream
1/2 teaspoon pepper
1/4 cup shredded Parmesan cheese blend

Prep

• Bring water to boil for pasta.
• Chop peppers, tomatoes (2 cups), and garlic.
• Chop olives; set aside. Chop parsley; set aside.
• Remove sausage casing: cut almost in half lengthwise (butterfly); turn sausage over and peel casing away.

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add sausage; brown 5–6 minutes, stirring to crumble sausage, or until no pink remains.
2. Cook and drain pasta following package instructions.
3. Stir into sausage: garlic, peppers, tomatoes, artichokes, and pesto; cook 3–4 minutes or until heated.
4. Reduce heat to medium-low. Stir in cream and olives; cook 2–3 minutes or until sauce reduces and thickens slightly.
5. Stir parsley and pepper into sausage mixture. Top pasta with sauce and sprinkle with cheese; serve. (Makes 8 servings.)

CALORIES (per 1/8 recipe) 510kcal; FAT 25g; CHOL 45mg; SODIUM 920mg; CARB 56g; FIBER 3g; PROTEIN 16g; VIT A 40%; VIT C 60%; CALC 8%; IRON 20%

Ingredients
olive oil (to coat pan)
1 can French bread dough (11–13 oz)
2 tablespoons sun-dried tomato pesto
2 tablespoons shredded Parmesan cheese blend, divided

Steps

1. Preheat oven to 350°F. Coat baking sheet lightly with oil. Unroll dough on work surface and coat with pesto, up to 1 inch from edge.
2. Sprinkle with 1 tablespoon cheese; roll lengthwise. Place on baking sheet, seam side down; sprinkle with remaining  1 tablespoon cheese. Bake 18–20 minutes or until golden. Serve.

CALORIES (per 1/4 recipe) 210kcal; FAT 4g; CHOL 5mg; SODIUM 580mg; CARB 37g; FIBER 1g; PROTEIN 7g; VIT A 2%; VIT C 0%; CALC 4%; IRON 15%