- 0:20 Prep
- 0:30 Cook
- 4 Servings
- Capable cooks
Warm yourself with this easy to prepare and nutritious sausage and risoni stew.
Ingredients
- 1 1/2 tablespoons olive oil
- 8 thick beef sausages
- 1 large red onion, halved, cut into wedges
- 1 large red capsicum, thickly sliced
- 2 small zucchini, thickly sliced
- 1 small eggplant, trimmed, cut into 1cm pieces
- 800g can diced tomatoes
- 1 tablespoon chopped fresh rosemary leaves
- 1/3 cup dried risoni pasta
- 1/2 cup pitted kalamata olives
- fresh rosemary leaves, to serve
Method
- Step 1Heat 2 teaspoons oil in a large frying pan over medium-high heat. Cook sausages, turning, for 8 to 10 minutes or until browned and just cooked through. Transfer to a plate.
- Step 2Heat remaining oil in pan. Add onion, capsicum, zucchini and eggplant. Cook, stirring, for 5 minutes or until vegetables are tender. Stir in tomatoes and rosemary. Bring to a simmer.
- Step 3Slice sausages in half lengthways, then crossways. Add to pan with risoni and olives. Season with pepper. Reduce heat to medium. Simmer, covered, stirring frequently, for 10 minutes or until risoni is tender. Serve topped with rosemary.
- High fibre
- Low carb
- Lower gi
Nutrition
2928 kj
Energy
50g
Fat Total
20g
Saturated Fat
11g
Fibre
29g
Protein
107mg
Cholesterol
1571.19mg
Sodium
11g
Carbs (sugar)
30g
Carbs (total)
All nutrition values are per serve
- Author: Kim Coverdale
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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