Antipasto Sausage Skewers
Submitted by Alice Liang
Everyone loves pasta but lets face it – if you are watching your weight, carbs are not the way. Antipasto (no pasta) is an Italian medley of fresh ingredients and vegetables tossed together occasionally in a light sauce, but in this recipe it will be combined with Italian sausage. When the vitamins and nutrients of the Anti-Pasto meet the raw protein power of the sausage you are sure to get an amazing result. This recipe is perfect when paired with a Runyon Canyon workout routine and is sure to give you the energy you need to take your workout to the next level. Be sure to share these skewers with a friend or your Runyon Canyon workout partner.
- Cooking spray
- 12 ounces fully cooked Italian-style poultry sausage, cut into 1-inch pieces
- 1/2 cup lightly packed fresh basil
- 1 12-ounce jar roasted red peppers, drained, rinsed and cut into 1-inch pieces
- 2/3 cup sun-dried tomatoes, cut into 1-inch pieces if large
- 1 14-ounce can artichoke hearts, drained and quartered
- Heat a nonstick skillet over medium heat; mist with cooking spray. Add the sausage; cook, turning 2 or 3 times, until warmed through and browned, about 8 minutes.
- Thread 1 small or 1/2 large basil leaf onto a small wooden skewer. Add a piece of roasted red pepper, sun-dried tomato, artichoke and sausage, arranging them on the skewer so that it can stand up on the sausage end. Repeat with the remaining ingredients to make about two-dozen skewers.
- Per serving (4 skewers): Calories 140; Fat 5 g (Sat. 2 g; Mono. 1.5 g; Poly. 1 g); Cholesterol 30 mg; Sodium 970 mg; Carbohydrate 12 g; Fiber 2 g; Protein 12 g