WHOLE-WHEAT PASTA WITH SAUSAGE AND SWISS CHARD
Wellness Tip: Don't toss your Swiss chard stems! They add texture to this pasta sauce-plus extra antioxidants and vitamin K.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until lightly browned, about 2 minutes. Add the onion and chard stems; cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic and cook, stirring, until slightly softened, about 1 minute. Add the tomatoes and season with salt and pepper. Cook until the tomatoes start breaking apart, about 5 minutes.
- Add the chard leaves to the skillet and cook, stirring occasionally, until they start wilting, about 3 minutes. Add the pasta, the reserved cooking water and 1/4 cup cheese; toss to coat. Season with salt and pepper. Top each serving with the remaining cheese.
WHOLE-WHEAT PASTA WITH CHICKEN SAUSAGE AND ROASTED VEGGIES
Simple swaps turn a guilty pleasure into a sensible supper. Whole-wheat pasta, chicken sausage, and roasted veggies make eating well effortless.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees, with racks in upper and lower thirds. Set a large pot of salted water to boil. On two rimmed baking sheets, toss sausage, vegetables, thyme, and oil; season with salt and pepper. Roast until tender, 25 to 30 minutes, rotating sheets halfway through.
- Meanwhile, cook noodles until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Toss with meat mixture. Loosen with pasta water as needed, and season with salt and pepper.
Nutrition Facts : Calories 422 g, Fat 15 g, Fiber 12 g, Protein 21 g
MOSTLY VEGGIE PASTA WITH SAUSAGE
Spaghetti sauce is typically about a pound of browned meat bound by a scant amount of marinara and served over pasta. Here we reverse the ratio, letting hot Italian turkey sausage be the flavor agent while adding plenty of colorful vegetables like yellow squash, broccoli florets, and mushrooms. Canned whole peeled tomatoes are less watery than diced, but have a little more texture than crushed. Break the tomatoes apart with a spoon in the pan. Tomato paste will add a robust tomato flavor; look for the kind sold in tubes so you can use as little or as much as you need.
Provided by Robin Bashinsky
Yield Serves 4 (serving size: 1/2 cup pasta and 3/4 cup sauce)
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions, omitting salt and fat. Drain.
- Heat oil in a large nonstick skillet over medium-high. Add sausage; cook 4 minutes, stirring to crumble. Add onion and garlic; cook 3 minutes. Add mushrooms and squash; cook 4 minutes. Stir in tomato paste and oregano; cook 1 minute.
- Add broccoli, salt, pepper, and tomatoes to pan; bring to a boil. Reduce heat, and simmer 10 minutes, breaking up tomatoes with a spoon. Spoon sauce over pasta; top with basil.
Nutrition Facts : Calories 391, Carbohydrate 62 g, Cholesterol 25 mg, Fat 9.7 g, Fiber 12 g, Protein 21 g, SaturatedFat 0.8 g, Sodium 547 mg, Sugar 11 g
WHOLE WHEAT PASTA BAKE
With a casserole this rich and saucy, it's tempting to skip the crunchy topping and dip a fork straight into the skillet. But as one taster noted: "The bread crumbs on top make this one extra special." -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute chicken in 1 tablespoon butter until no longer pink. Remove and keep warm., In the same skillet, saute zucchini and onion in remaining butter. Stir in flour until blended; gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in cheese and Italian seasoning until cheese is melted; add chicken., Drain pasta; add to cheese mixture. Transfer to a greased 8-in. square baking dish. In a small bowl, combine the bread crumbs, butter, Italian seasoning and salt; sprinkle over top. Bake, uncovered, at 350° for 10-15 minutes or until heated through and topping is golden brown.
Nutrition Facts : Calories 849 calories, Fat 50g fat (30g saturated fat), Cholesterol 190mg cholesterol, Sodium 1582mg sodium, Carbohydrate 60g carbohydrate (12g sugars, Fiber 7g fiber), Protein 39g protein.
LOW-FAT CHICKEN SAUSAGE VEGGIE PASTA
This healthy pasta recipe is quick, easy, and refreshing. The chicken sausage makes it low in calories and low in fat. Although it's on the healthier side, it is still packed full of flavor and sure to leave you satisfied.
Provided by nhernandez527
Categories Main Dish Recipes Pasta Chicken
Time 30m
Yield 2
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
- Heat oil in a skillet over medium-high heat. Saute sausage in the skillet until nearly cooked through, about 3 minutes. Add bell peppers, onion, and salt; cook about 3 minutes more. Add jalapeno and garlic, stirring constantly. Add tomatoes and cooked pasta; cook and stir until heated through, about 5 minutes more.
Nutrition Facts : Calories 600.2 calories, Carbohydrate 61 g, Cholesterol 50.2 mg, Fat 27.4 g, Fiber 8.4 g, Protein 28.1 g, SaturatedFat 8.9 g, Sodium 1467.2 mg, Sugar 9.6 g
SAUSAGE AND ROASTED VEGETABLE PENNE
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- In a bowl, toss all the vegetables, except the tomatoes, with 1 1/2 tablespoons oil. Season with salt and pepper, to taste. Arrange on a baking sheet and roast, until caramelized, about 30 minutes, turning vegetables halfway through the cooking time. In a small bowl, add the tomatoes and the remaining olive oil and toss to coat. Season with salt and pepper, to taste, and add to the baking sheet, at the halfway point of cooking, to caramelize.
- Meanwhile, in a large skillet over medium heat, add the sausage and saute until cooked through. Turn up the heat and deglaze with white wine. Once the vegetables are cooked, cool slightly, then coarsely chop. Add the vegetables and any pan juices to the sausage in the skillet. Toss in the cooked penne, adding reserved pasta water, if needed, to moisten. Season with salt and pepper, to taste, and serve in bowls topped with Parmesan.
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ROASTED TOMATO & CHICKEN SAUSAGE WHOLE WHEAT PASTA …
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- Preheat the oven to 450 degrees F. Line a baking sheet with foil and lightly coat with cooking spray.
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5/5 (7)Total Time 33 minsCategory DinnerCalories 399 per serving
- Preheat large deep skillet or a dutch oven on medium heat and swirl oil to coat. Add peppers an cook for 3-4 minutes, stirring occasionally. Transfer to a bowl with sliced tomatoes.
- Return skillet to the stove on medium-high heat and add chicken. Cook for 5-7 minutes or until opaque, stirring occasionally. If any juices appear do not drain.
- Add water (I usually boil a kettle to speed up cooking) or stock, olives, salt, pepper, bay leaves and gently stir.
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From cookingforkeeps.com
5/5 (3)Category Main CourseCuisine AmericanCalories 333 per serving
- Preheat the oven to 425 degrees. Bring a large pot of water to a rolling bowl. Season liberally salt.
- Add veggies and sausage to a medium bowl. Drizzle in olive oil, toss until coated. Sprinkle in salt, a little bit of freshly cracked black pepper and toss until coated. Spread on a large baking sheet. If necessary, use two sheet pans to the veggies and sausage are evenly spread apart. If they are too close together, they will steam and won't roast. Roast for 10-15 minutes, use a spatual to flip the veggies and sausage and cook another 5-10 minutes until softened and caramelized.
- Cook pasta until aldente. Rerserve 1 cup of pasta water and then drain pasta. Add pasta back to the pot along with veggies, sausage, pesto and 1/2 cup of pasta water. (Add more parmesan if desired.) Toss until coated. If needed, add more pasta water. Season with salt and pepper.
CHICKEN SAUSAGE AND VEGETABLE PASTA SKILLET | AL FRESCO
From alfrescochicken.com
Servings 6Estimated Reading Time 40 secs
- Bring a large pot of salted water to boil. Cook pasta according to package instructions. Reserve 1 cup of pasta water
- While pasta is cooking, heat oil in a large skillet. Add in onion and garlic, sauté until fragrant and onions are translucent (2 minutes)
- Add tomatoes, broccoli, and sausage and cook until vegetables are soft and sausage turns golden brown (5 minutes).
- Stir in tomato paste and salt and pepper to taste. Add pasta and reserved pasta water. Toss to combine.
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From gardeninthekitchen.com
Cuisine AmericanCategory DinnerServings 6Total Time 18 mins
- Bring a large pot of salted water to a boil. Cook pasta according to package instruction. Reserve 1 cup of pasta water. Drain pasta and set aside.
- Meanwile heat oil in a large skillet. Add in onion and garlic and sauté until fragrant and onions are translucent (2 mins).
- Add tomatoes, broccoli and chicken sausage and cook until vegetables are soft and sausage turns golden brown (about 5 mins).
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5/5 (28)Calories 385 per serving
- 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.
- 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.
- 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.
WHOLE-WHEAT PASTA WITH CHICKEN SAUSAGE AND ROASTED VEGGIES ...
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From thecozyapron.com
Reviews 2Category EntreeCuisine ItalianTotal Time 1 hr 30 mins
- Begin by gathering and prepping all of the ingredients according to the ingredients list above to have them organized and ready for use.
- Cut the tops off of the 3 heads of garlic, drizzle each with about 1 teaspoon of the olive oil and sprinkle on a pinch of salt. Wrap each garlic head tightly in a small piece of foil, and roast in the oven for 45 minutes. Remove from oven, unwrap the heads and allow to cool, then squeeze the cloves from the papers and smash lightly with a fork to form a paste; set aside to use in sauce.
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- Meanwhile, heat olive oil in large skillet set over medium heat; cook chicken, sausage, onion, celery, red pepper, garlic and Cajun seasoning for 5 to 8 minutes or until chicken starts to brown and vegetables are softened.
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- Bring a large pot of salted water to a boil. Cook the pasta al dente, according to package directions (about 11 minutes).
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