Recipe for Italian Kielbasa with Pasta

Ingredients:
1 Package of Butterball Turkey Kielbasa
1 Tbsp. of Olive Oil
1 Medium Red Onion- Sliced Thin
1 Medium Yellow Bell Pepper Sliced Thin
1 Medium Red Bell Pepper Sliced Thin
1 Medium Green Bell Pepper Sliced Thin
4 Large Cloves of Garlic Peeled
2 Tbsp. of Italian Seasoning
2 Tbsp. of Fresh Greek Oregano
2 Tbsp. of Fresh Basil
2 Tbsp. of Fresh Thyme
1 Tsp. of Kosher Salt
1 Tsp. of Cracked Black Pepper
Zest of 1 Small Lemon
Juice of 1 Small Lemon
2/3 Cup of Nonfat Greek Yogurt
1 Box of Penne Pasta

Instructions:
Remove core and clean all of the Bell Peppers of the seeds and membranes then slice the Bell Peppers into thin strips making it easy to saute in the pan. Thinly slice the red onion to be sauteed in the pan with the Bell Peppers. Peel 4 Large Cloves of Garlic (this can either be increased or decreased due to your taste preference) and lightly "whack" the Cloves of Garlic with a knife or spoon so that the clove is somewhat broken open. In a separate bowl combine finely chopped Fresh Basil, Fresh Thyme, Fresh Greek Oregano, Italian Seasonings (if you do not have fresh herbs dried herbs will work just remember they will be a little stronger), Kosher Salt and Cracked Pepper. Chop the two Turkey Kielbasa links into bite size pieces and place in bowl.

In a large saute pan heat 1 tablespoon of olive oil over medium heat and add 4 whole Garlic Cloves. Saute the Garlic Cloves in the olive oil and just as the Garlic becomes very fragrant remove the Garlic Cloves from the pan. Add the sliced Red Onion to the saute pan and toss with the olive oil to coat it. Next, add the sliced Bell Peppers to the large saute pan and mix with the sliced Red Onion.Sprinkle the Herb Mixture over the sliced vegetables in the pan and mix together. Also, place a large pot of water on to boil to cook the Penne Pasta in following the instructions on the back of the box.   

Taking a grater zest 1 Small Lemon over the vegetables in the pan. After zesting the Small Lemon slice in half and juice the lemon over the vegetables in the pan. After stirring in the Lemon zest and juice with the vegetables in the pan add the Turkey Kielbasa to the vegetable mixture to the pan. Next, make a small well in the middle of the pan and add the Nonfat Greek Yogurt to the pan. Slowly, fold the vegetables and Turkey Kielbasa in with the Nonfat Greek Yogurt in the pan over low to medium heat.

After all of the vegetables, Turkey Kielbasa and Nonfat Greek Yogurt are combined turn the pan down to low for 5-10 minutes. Then remove the pan from the stove and you can either combine the pasta with the vegetables and Turkey Kielbasa or place your Penne Pasta on a plate and layer the mixture over it.

If you want to be fancy you can always hold some of the herb mixture for reserve and sprinkle this around the plate after the Italian Kielbasa with Pasta has been dished up!