Whole Wheat Pasta with Sausage, Leeks, and Fontina

Becky Luigart-Stayner

Whole wheat pasta makes this hearty. The flavors meld and provide just enough of each element in every bite to keep you wanting more.

Yield: 6 servings (serving size: 1 2/3 cups)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 385
  • Calories from fat: 21%
  • Fat: 8.9g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 1.2g
  • Protein: 17.3g
  • Carbohydrate: 64.3g
  • Fiber: 8.3g
  • Cholesterol: 18mg
  • Iron: 3.8mg
  • Sodium: 658mg
  • Calcium: 119mg

Ingredients

  • 6 quarts water
  • 2 1/2 teaspoons salt, divided
  • 1 pound uncooked whole wheat penne or rigatoni
  • 1 tablespoon olive oil
  • 1 (4-ounce) link sweet Italian sausage
  • 2 cups chopped leek
  • 4 cups shredded Savoy cabbage (about 9 1/2 ounces)
  • 1 cup fat-free, less-sodium chicken broth
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup (2 ounces) shredded fontina cheese

Preparation

  1. Bring 6 quarts water and 2 teaspoons salt to a boil in a large stockpot. Stir in pasta; partially cover, and return to a boil, stirring frequently. Cook 8 minutes or until pasta is almost al dente, stirring occasionally. Drain.
  2. While pasta cooks, heat olive oil in a Dutch oven over medium-high heat. Remove casing from the sausage. Add sausage to Dutch oven; cook 2 minutes or until lightly browned, stirring to crumble. Add leek; cook 2 minutes or until leek is soft, stirring frequently. Add cabbage; cook 2 minutes or until cabbage wilts, stirring frequently. Add remaining 1/2 teaspoon salt, broth, and pepper; bring to a boil. Reduce heat, and simmer 15 minutes or until vegetables are very tender.
  3. Add pasta to Dutch oven, tossing well to coat; bring to a boil. Reduce heat, and cook 1 minute, stirring constantly, or until pasta is al dente. Remove from heat; stir in cheese. Serve immediately.
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