- 3/4 pound broccoli rabe (rapini)
- 2 quarts water
- 1 3/4 cups (6 ounces) uncooked orecchiette (
- 1/2 pound hot turkey Italian sausage
- Cooking spray
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 1/2 cup fat-free, less-sodium chicken broth
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon salt
- 1 pint grape tomatoes, halved
- 2 tablespoons grated fresh Parmesan cheese
- calories 210
- fat 5.1 g
- satfat 1.7 g
- protein 13.5 g
- carbohydrate 28.2 g
- fiber 1.5 g
- cholesterol 24 mg
- iron 2.4 mg
- sodium 386 mg
- calcium 60 mg
How to Make It
Thinly slice green leaves of broccoli rabe, and cut stems into 2-inch pieces.
Bring 2 quarts water to a boil in a Dutch oven. Add pasta; cook 6 minutes. Add broccoli rabe leaves and stems; cook 5 minutes or until tender.
While pasta and broccoli rabe cook, remove casings from sausage. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes or until tender. Add sausage; cook 7 minutes or until browned, stirring to crumble. Add broth and next 3 ingredients; bring to a boil. Drain pasta and broccoli rabe; stir hot cooked pasta, broccoli rabe, and tomatoes into sausage mixture; cook 1 minute or until thoroughly heated. Sprinkle with cheese; toss well.
Orecchiette (oh-ray-kee-EHT-tay), a pasta originally from the Puglia region, is named for its resemblance to "little ears."