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

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.

David Bonom
Recipe by Cooking Light November 2009

Gallery

Becky Luigart-Stayner; Styling: Kellie Gerber Kelley

Recipe Summary

Yield:
4 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

367 calories; fat 9.6g; saturated fat 2.3g; mono fat 4.5g; poly fat 2.1g; protein 22.1g; carbohydrates 49.1g; fiber 1.9g; cholesterol 48mg; iron 3.4mg; sodium 730mg; calcium 72mg.
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