Penne with Sausage, Garlic, and Broccoli Rabe

Photo: Becky Luigart-Stayner; Styling: Kellie Gerber Kelley

Use hot turkey Italian sausage to add a little kick to this hearty, quick penne pasta meal. For a less bitter flavor than broccoli rabe, substitute Broccolini.

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

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Nutritional Information

Amount per serving
  • Calories: 367
  • Fat: 9.6g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 4.5g
  • Polyunsaturated fat: 2.1g
  • Protein: 22.1g
  • Carbohydrate: 49.1g
  • Fiber: 1.9g
  • Cholesterol: 48mg
  • Iron: 3.4mg
  • Sodium: 730mg
  • Calcium: 72mg

Ingredients

  • 1 pound broccoli rabe (rapini), trimmed
  • 8 ounces penne (tube-shaped pasta)
  • 1 tablespoon extra-virgin olive oil
  • 8 ounces turkey Italian sausage
  • 6 garlic cloves, thinly sliced

Preparation

  1. Cook broccoli rabe in boiling water 2 minutes. Remove with a slotted spoon and plunge into ice water; drain well. Coarsely chop. Return water to boil. Add pasta; cook according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/4 cup cooking liquid. Heat oil in a large nonstick skillet over medium-high heat. Remove casings from sausage. Add sausage to pan; cook 4 minutes or until browned, stirring to crumble. Add garlic; sauté 1 minute. Stir in broccoli rabe; cook 1 minute, stirring frequently. Stir in pasta, reserved cooking liquid, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; cook 1 minute or until thoroughly heated. Serve immediately.
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