Quick Info

⏱️ 55 min • 🍽️ 6 servings • ⭐ 80%

Nutrition

316 cal • 15g protein • 22g carbs • 19g fat

Tags

[Dairy-Free] • [Gluten-Free] • [Healthy] • [Low-Carb] • [Easy] • [Dinner] • [Lunch] • [Under 45 Minutes]

Ingredients

• 1 lb Italian sausage
• 1 zucchini squash, sliced
• 1 yellow squash, sliced
• 12 baby carrots whole
• 8 oz cremini mushrooms, quartered
• 1 medium red onion, sliced
• ½ green bell pepper, sliced
• ½ red bell pepper, sliced
• (1) 6oz can tomato paste + (3) 6 oz cans water
• 4 cloves garlic, minced
• ½ tsp marjoram
• ½ tsp thyme
• ½ tsp summer savory seasoning
• 1 tsp turmeric
• 1 tsp onion powder
• 1 tbsp smoked paprika
• 2 medium bay leaves
• Big pinch red pepper flakes to taste
• Salt & pepper to taste

Instructions Preview

1. Brown Italian sausage in a 10” or larger i…
2. Saute baby carrots in 2 tbsp vegetable oil…
3. Create a well in the center of the pan and…

…and 2 more steps

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Recipe by: Pamela Edwards • From: Tasty