Farfalle with Cauliflower and Turkey Sausage

Photo: Beau Gustafson; Styling: Cindy Barr

Pierce sausage casings with the tip of a knife before combining them with the cauliflower to ensure they retain their uniform shape as they cook. Garnish with chopped parsley.

Yield: 4 servings (serving size: about 1 1/2 cups)
Recipe from Cooking Light

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 436
  • Calories from fat: 35%
  • Fat: 16.8g
  • Saturated fat: 5.2g
  • Monounsaturated fat: 7.5g
  • Polyunsaturated fat: 1.8g
  • Protein: 24.1g
  • Carbohydrate: 48.2g
  • Fiber: 3.8g
  • Cholesterol: 62mg
  • Iron: 2.4mg
  • Sodium: 830mg
  • Calcium: 185mg

Ingredients

  • 2 (4-ounce) links mild Italian turkey sausage
  • 3 cups small cauliflower florets
  • 2 tablespoons extra-virgin olive oil, divided
  • 1/2 teaspoon salt, divided
  • 5 garlic cloves, sliced
  • 4 cups uncooked farfalle (bow tie pasta)
  • 1/2 teaspoon crushed red pepper
  • 1/2 cup (2 ounces) grated fresh pecorino Romano cheese
  • 1/4 teaspoon freshly ground black pepper

Preparation

  1. 1. Preheat oven to 450°.
  2. 2. Pierce sausage several times with a knife. Combine sausage, cauliflower, and 1 tablespoon oil in a small roasting pan; toss. Sprinkle evenly with 1/4 teaspoon salt. Bake at 450° for 15 minutes. Add garlic to pan; toss. Bake an additional 5 minutes or until sausage is done. Let stand 5 minutes. Cut sausage crosswise into 1/4-inch-thick slices.
  3. 3. Cook pasta according to package directions, omitting salt and fat; drain, reserving 2 tablespoons pasta cooking water. Combine pasta, reserved cooking water, remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, and crushed red pepper in a large bowl; toss. Add cauliflower mixture, sausage, and cheese; toss gently to combine. Sprinkle with black pepper.
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