Rating: 3.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 0

Slightly sweet, mild leeks and turkey sausage balance the characteristic bitter flavor of broccoli rabe. Blanch the rabe as the recipe directs to leach out some of its bitterness, or substitute Broccolini, if you prefer.

Laura Zapalowski
Recipe by Cooking Light March 2008

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Recipe Summary

Yield:
8 servings (serving size: 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook broccoli rabe in boiling water in a large Dutch oven 2 minutes or until wilted. Remove broccoli rabe with a slotted spoon. Rinse under cold water; drain. Reserve 3/4 cup cooking liquid.

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

  • Heat oil in a large nonstick skillet over medium heat. Add leek to pan; cook 2 minutes or until wilted, stirring occasionally. Stir in pepper and garlic; cook 2 minutes, stirring occasionally. Increase heat to medium-high. Remove casings from sausage. Add sausage to pan; saute 4 minutes, stirring to crumble. Add 1/2 cup reserved cooking liquid; cook 5 minutes or until sausage is done. Add remaining 1/4 cup reserved cooking liquid, broccoli rabe, pasta, and rind to pan; toss to combine. Cook 5 minutes or until thoroughly heated. Remove from heat; stir in cheeses and salt.

Nutrition Facts

285 calories; calories from fat 29%; fat 9.1g; saturated fat 2.5g; mono fat 3.2g; poly fat 1.4g; protein 20.4g; carbohydrates 29.2g; fiber 1.4g; cholesterol 54mg; iron 3mg; sodium 604mg; calcium 115mg.
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