Ingredients

8   oz. uncooked penne (tube-shaped pasta)
1 lb. bulk Italian turkey sausage or cubed chicken
1 medium onion, chopped
1 medium red bell pepper, chopped
1 small zucchini, chopped
2 cups frozen whole kernel corn (from 1-lb. pkg.)
1 cup chunky-style salsa
1 (14.5-oz.) can diced tomatoes, undrained
3/4 teaspoon dried oregano leaves
6 oz. (1 1/2 cups) reduced-fat shredded Cheddar cheese
1/2 cup fresh cilantro, chopped

Directions

1. Cook penne to desired doneness as directed on package. Drain; cover to keep warm.
2. Meanwhile, spray nonstick wok or large skillet with nonstick cooking spray.
3. Heat over medium-high heat until hot.
4. Add sausage; cook 5 minutes or until no longer pink and thoroughly cooked, stirring frequently.  Drain.
5. Add onion, bell pepper, zucchini, corn, salsa, tomatoes and oregano; mix well. Bring to a boil. Cook 5 minutes, stirring occasionally.
6. Reserve 1/2 cup cheese and 2 tablespoons cilantro. Add remaining 1 cup cheese and cilantro to mixture in skillet; mix well. Add cooked penne; toss to mix.
7. Spoon mixture onto serving platter. Garnish with reserved cheese and cilantro.