Great for quick week night meal or for many people. I always make it for the family at or summer vacation at the cabin with limited time, hungry people, and limited resources.
Farfalle with Turkey Sausage, Leeks, and Broccoli Rabe
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Amount per serving
- Calories: 285
- Calories from fat: 29%
- Fat: 9.1g
- Saturated fat: 2.5g
- Monounsaturated fat: 3.2g
- Polyunsaturated fat: 1.4g
- Protein: 20.4g
- Carbohydrate: 29.2g
- Fiber: 1.4g
- Cholesterol: 54mg
- Iron: 3mg
- Sodium: 604mg
- Calcium: 115mg
- 3/4 pound broccoli rabe (rapini), cut into 4-inch pieces (about 1 bunch)
- 8 ounces uncooked farfalle (bow tie pasta)
- 1 tablespoon olive oil
- 2 cups thinly sliced leek (about 2 large)
- 1/2 teaspoon crushed red pepper
- 2 garlic cloves, thinly sliced
- 1 pound turkey Italian sausage
- 1/2 teaspoon grated lemon rind
- 1/2 cup fat-free ricotta cheese
- 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
- 1/4 teaspoon kosher salt
- 1. Cook broccoli rabe in boiling water in a large Dutch oven 2 minutes or until wilted. Remove broccoli rabe with a slotted spoon. Rinse under cold water; drain. Reserve 3/4 cup cooking liquid.
- 2. Cook pasta according to package directions, omitting salt and fat. Drain.
- 3. Heat oil in a large nonstick skillet over medium heat. Add leek to pan; cook 2 minutes or until wilted, stirring occasionally. Stir in pepper and garlic; cook 2 minutes, stirring occasionally. Increase heat to medium-high. Remove casings from sausage. Add sausage to pan; saute 4 minutes, stirring to crumble. Add 1/2 cup reserved cooking liquid; cook 5 minutes or until sausage is done. Add remaining 1/4 cup reserved cooking liquid, broccoli rabe, pasta, and rind to pan; toss to combine. Cook 5 minutes or until thoroughly heated. Remove from heat; stir in cheeses and salt.
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