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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 410
  • Calories from fat: 24%
  • Fat: 10.7g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 2.4g
  • Protein: 23.4g
  • Carbohydrate: 58.9g
  • Fiber: 8.9g
  • Cholesterol: 41mg
  • Iron: 4.4mg
  • Sodium: 729mg
  • Calcium: 141mg

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

  1. Cook pasta according to package directions, omitting salt and fat.
  2. 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.
  3. Add pasta, stirring well. Top evenly with cheese. Serve immediately.
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