Linguine with Soybeans and Sausage

James Carrier
Notes: Pass additional grated parmesan cheese at the table to add to taste.

Yield:

Makes about 4 servings

Recipe from

Nutritional Information

Calories 621
Caloriesfromfat 42 %
Protein 36 g
Fat 29 g
Satfat 8.5 g
Carbohydrate 57 g
Fiber 2.3 g
Sodium 511 mg
Cholesterol 46 mg

Ingredients

8 ounces hot or mild Italian sausages, casings removed
1 onion (8 oz.), peeled and chopped
1 clove garlic, peeled and minced
1 cup fat-skimmed chicken broth
1 package (12 oz.) frozen shelled soybeans or 2 1/4 cups refrigerated cooked shelled soybeans
8 ounces dried linguine
3 tablespoons chopped Italian or regular parsley
3 tablespoons grated parmesan cheese (see notes)
Salt and pepper

Preparation

1. Pull sausages into chunks and put in a 10- to 12-inch frying pan over medium-high heat. Add onion and garlic; cook, stirring often to crumble meat, until sausage is browned, 7 to 10 minutes. Add broth and soybeans and bring to a boil; reduce heat to low and simmer, uncovered, stirring occasionally, until beans are hot, 3 to 5 minutes.

2. Meanwhile, in a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add linguine and stir occasionally until barely tender to bite, 7 to 9 minutes. Drain pasta and return to pan.

3. Add sausage-soybean mixture to linguine and stir over medium heat until hot. Mix in parsley, parmesan cheese, and salt and pepper to taste. Pour into a serving bowl.

Note:

April 2003