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Linguine with Soybeans and Sausage

James Carrier
Yield Makes about 4 servings
Notes: Pass additional grated parmesan cheese at the table to add to taste.


  • 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

Nutrition 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

How to Make It

  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.