Ingredients:
- 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
Directions:
Nutrition Facts:
342 calories
18g protein
47g carbs
8g fat
2 g fiber
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.
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.
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.
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