Sunday, July 25, 2010

Yummy Pasta

Penne with Broccoli Rabe and Ricotta


  • 1  bunch  broccoli rabe
  • 12  ounces  whole-wheat penne
  • 1  tablespoon  extra-virgin olive oil
  • 2    lean Italian turkey sausages, casings removed
  • 1/2  medium  red onion, thinly sliced
  • 1    garlic clove, sliced
  • Small  pinch  crushed red pepper flakes
  • 2  tablespoons  tomato paste
  • 1/4  cup  part-skim ricotta
  • 2  tablespoons  grated Parmesan
  • Salt


  1. Bring a large pot of salted water to a boil. Add the broccoli rabe; cook for 4 minutes. Transfer the broccoli rabe to 

    a colander. When it's cool enough to handle, chop into bite-size pieces.

  2. Add the penne to the same pot of boiling water and cook until soft. Reserve 1/2 cup of the pasta cooking water before draining the penne.

  3. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the sausages, onion, garlic and red pepper flakes and cook, crumbling the sausage with a wooden spoon, until browned, 8 minutes. Add the chopped broccoli rabe and saute until tender, about 2 more minutes. Add the tomato paste and cook, stirring until well combined, about 1 minute.

  4. Adjust the heat to low and add the pasta to the skillet. Toss to combine the ingredients, adding a little of the reserved cooking water if the mixture seems dry. Stir in the ricotta and Parmesan, take the pan off the heat, and toss well. Serve immediately.

Nutrition Facts:
342 calories
18g protein
47g carbs
8g fat
2 g fiber