Sausage and Bean Ragù on Quinoa Macaroni

Becky Luigart-Stayner
Quinoa (KEEN-wah) is a South American grain prized for its high protein content. Use whole wheat macaroni, which includes eight essential amino acids, if you can't find it.

Yield:

8 servings (serving size: 1 1/2 cups pasta and 1 tablespoon cheese)

Recipe from

Nutritional Information

Calories 410
Caloriesfromfat 24 %
Fat 10.7 g
Satfat 3.6 g
Monofat 3.2 g
Polyfat 2.4 g
Protein 23.4 g
Carbohydrate 58.9 g
Fiber 8.9 g
Cholesterol 41 mg
Iron 4.4 mg
Sodium 729 mg
Calcium 141 mg

Ingredients

1 (16-ounce) package quinoa macaroni
1 tablespoon olive oil
1 cup finely chopped onion (about 1 medium)
2 garlic cloves, minced
1 pound bulk turkey Italian sausage
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
1/2 teaspoon fennel seeds
1/4 teaspoon freshly ground black pepper
2 (16-ounce) cans cannellini beans or other white beans, rinsed and drained
2 (14.5-ounce) cans diced tomatoes, undrained
1/2 cup (2 ounces) shaved Romano cheese

Preparation

Cook pasta according to package directions, omitting salt and fat.

Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 3 minutes. Add sausage; cook until browned, stirring to crumble. Stir in wine, scraping pan to loosen browned bits. Add broth and next 4 ingredients (through tomatoes); bring to a boil. Reduce heat, and simmer 15 minutes.

Add pasta, stirring well. Top evenly with cheese. Serve immediately.

Note:

Lorrie Corvin,

March 2006