Skinny Skillet With Turkey Sausage, Summer Vegetables & Geme

• ounces gemelli pasta↗8 ounces
• tablespoon avocado oil↗1 tablespoon
• cup onion, minced↗1⁄2 cup

  minced

• garlic cloves, finely minced↗2

  finely minced

• lb mild turkey sausage, cut into 1/4-inch thick slices↗1⁄2 lb

  cut into 1/4-inch thick slices

• cup dry red wine↗1⁄4 cup
• zucchini, cut into 1/4-inch thick rounds1

  cut into 1/4-inch thick rounds

• cup tomatoes, chopped↗1 cup

  chopped

• tablespoons fresh basil, chopped↗2 tablespoons

  chopped

• cup nonfat milk↗1⁄4 cup
• cup grated parmesan cheese1⁄4 cup
• pinch cayenne pepper (to taste)↗1 pinch

  (to taste)

• cup reserved pasta water1⁄4 cup
• salt, to taste↗

  to taste

• pepper, to taste↗

  to taste

Step-by-step instructions

1. 1

   Bring a large pot of salted water to a boil. Add the gemelli and cook until al dente. Reserve 1/4 c of the pasta water. Drain the cooked gemelli and set aside.

2. 2

   Meanwhile, heat the avocado oil in a large skillet over medium heat. When the skillet is hot, add the onion and cook until soft, about 5 minutes. Stir in the garlic and cook for 1 minute longer. Add the turkey sausage and cook on both sides until brown, about 2 minutes per side. Deglaze the pan with the red wine, scraping up the brown bits from the bottom. Add the zucchini, tomato, basil, milk, Parmesan, and cayenne pepper. Turn the heat down to low and simmer for 5 minutes, stirring occasionally.

3. 3

   Pour the cooked gemelli and reserved pasta water into the skillet and gently stir to combine. Season with salt and pepper, to taste. Cook for 2 minutes longer.

4. 4

   Garnish with fresh basil.

5. 5

   Enjoy!