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 PENNE WITH SAUSAGE, CHARD, AND ARTICHOKE HEARTS
The Swiss chard in this pasta dish is the perfect economical veggie: You can eat both the leaves and the stems. Chose Italian-style chicken sausage, either sweet or hot. If the sausage is precooked, cut it into bite-sized pieces and saute to brown it.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 35m
Number Of Ingredients 12
Steps:
- Set a large pot of salted water to boil for pasta. Meanwhile, in a large nonstick skillet, heat 1 tablespoon oil over medium. Add sausage and cook, stirring occasionally and breaking sausage into pieces, until cooked through and lightly browned, 10 to 12 minutes.
- Add remaining oil, chard stems, artichoke hearts, and garlic; season with salt and pepper. Cook until chard stems soften slightly, 3 to 5 minutes. Add chard leaves and cook, stirring, until wilted, 3 to 5 minutes. Remove from heat.
- Add pasta to boiling water; cook until 2 minutes short of al dente. Add sun-dried tomatoes and cook 2 minutes. Reserve 1 cup pasta water and drain pasta; return to pot.
- Pour half of reserved pasta water into a small bowl. Add tomato paste and whisk to combine. Add tomato paste mixture, sausage mixture, Parmesan, basil, and red pepper flakes to pasta in pot. Toss to combine, adding reserved pasta water if necessary. Season with salt and pepper.
WHOLE-WHEAT PENNE WITH TURKEY AND ASPARAGUS
Steps:
- Put the turkey cutlets in a glass bowl and add the garlic-flavored olive oil and vinegar and season with salt and pepper, to taste. Toss to coat, and let stand for 10 minutes.
- Preheat a grill pan over medium-high heat. Bring a large pot of water to a boil, over medium heat, and add a generous amount of salt.
- Remove the turkey from the marinade, shaking off any excess liquid and transfer to a plate. Drizzle with oil to keep it from sticking and season well with salt and pepper. Grill the cutlets, turning once, until the turkey is cooked through, about 1 1/2 minutes per side. Transfer to a cutting board and chop into bite-sized pieces.
- Boil the pasta according to the package instructions. Add the asparagus in the last 2 minutes of cooking time. Carefully remove about 1/2 cup of the cooking water and reserve. Drain the pasta in a colander, add some garlic oil to the bottom of the pot and return the pasta to the pot, off the heat. Add the turkey and any juices released to the cooked pasta and toss to combine.
- Season the pasta with salt and pepper, to taste and drizzle with additional olive oil and vinegar, if desired. Add the pasta cooking water, a tablespoon at a time and toss until the pasta is evenly moistened. Transfer to a serving platter or bowl and serve warm, room temperature, or cold right out of the refrigerator.
Nutrition Facts : Calories 557 calorie, Fat 7 grams, SaturatedFat 0.5 grams, Sodium 288 milligrams, Carbohydrate 69 grams, Fiber 10 grams, Protein 55 grams, Sugar 6 grams
WHOLE WHEAT PENNE & SAUSAGE
Make and share this Whole Wheat Penne & Sausage recipe from Food.com.
Provided by WyoGemini
Categories One Dish Meal
Time 15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Boil the pasta according to package directions.
- In the meantime, sautée the garlic, onion and bell pepper in olive oil.
- If you need more moisture, use Pam cooking spray.
- When tender add diced tomatoes, basil, sweetener, and sliced kielbasa to tomato mixture. Heat through.
- Drain pasta, toss with tomato mixture.
- top with Parmasan cheese.
- serve with warm garlic bread and green salad.
Nutrition Facts : Calories 335.9, Fat 11.3, SaturatedFat 3.7, Cholesterol 39.2, Sodium 900, Carbohydrate 47.2, Fiber 6.1, Sugar 5.1, Protein 15.5
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.
PENNE WITH SAUSAGE AND BROCCOLI
Make and share this Penne With Sausage and Broccoli recipe from Food.com.
Provided by CookingONTheSide
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook pasta according to package directions, adding broccoli during last 5 minutes of cooking time.
- Drain, reserving 1 cup cooking water.
- Meanwhile, heat 12-inch nonstick skillet over meidum-high heat.
- Add sausage, cook, turning occasionally, until no longer pink, 20 minutes.
- Remove sausage.
- Discard all but 1 T fat from skillet.
- In same skillet over medium heat, cook garlic, stirring 1 minute.
- Add pasta mixture, sausage, reserved water, 1/2 t salt and pepper flakes, heat through, 2 minutes.
- Remove from heat; stir in cheese.
SAUSAGE PENNE BAKE
No one will guess a dish this cheesy and filling could be healthy, but this one's chock-full of eggplant, whole wheat pasta, tomatoes and fabulous flavor. -Barbara Kempen, Cambridge, Minnesota
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, cook the sausage, eggplant and onion over medium heat until meat is no longer pink; drain., Add wine and garlic, stirring to loosen browned bits from pan. Stir in tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until slightly thickened. Drain pasta. Add the pasta, 1-1/2 cups mozzarella cheese, olives, basil and pepper to skillet., Transfer to a 3-qt. baking dish coated with cooking spray. Sprinkle with Parmesan cheese and remaining mozzarella cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through.
Nutrition Facts : Calories 325 calories, Fat 11g fat (5g saturated fat), Cholesterol 46mg cholesterol, Sodium 623mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 7g fiber), Protein 23g protein. Diabetic Exchanges
WHOLE WHEAT PENNE WITH SAUSAGE AND BROCCOLI RABE
Provided by Ellie Krieger
Categories Pasta Sauté Kid-Friendly Dinner Poultry Sausage Healthy Broccoli Rabe Boil Sugar Conscious Peanut Free Soy Free No Sugar Added Small Plates
Yield Serves 4
Number Of Ingredients 10
Steps:
- 1. Preheat the oven to 350°F.
- 2. Place the broccoli rabe in a large microwaveable dish with 1 tablespoon of water. Cover tightly and microwave on high for 5 minutes. Drain and set aside.
- 3. Spread the pine nuts in a single layer on a baking sheet and toast in the oven for about 5 minutes, or until they are fragrant and golden brown.
- 4. Set a large pot of water to boil for the pasta. When boiling, add the pasta and cook according to the directions on the box. Drain. Meanwhile, heat 1 tablespoon of the oil in a large skillet over a medium flame. Add the sausage and cook for 5 or 6 minutes, until brown. Remove the sausage from the skillet and slice into 1/4-inch rounds.
- 5. Add the remaining oil to the skillet and sauté the garlic until fragrant, about 2 minutes. Stir in the broccoli rabe and sliced sausage, and sautéfor about 3 minutes. Add the chicken broth, crushed red pepper, and salt and pepper to taste. Simmer on a low heat until pasta is ready.
- 6. Combine the drained pasta with the sausage-broccoli rabe mixture and the pine nuts in a large bowl or pot. Serve topped with Parmesan cheese.
WHOLE-WHEAT PENNE WITH SAUSAGE, CHARD, AND ARTICHOKE HEARTS
From Martha Stewarts Body+Soul magazine. "Choose Italian-style chicken sausage, either sweet or hot, for this recipe. If the sausage is pre-cooked, chop it into bit sized bits and saute to brown it." I plan to skip the oil and probably use canned artichoke hearts.
Provided by yogiclarebear
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Set a large pot of salted water to boil for pasta. Meanwhile, in a large nonstick skillet, heat 1 tablespoon oil over medium. Add sausage and cook, stirring occasionally and breaking sausage into pieces, until cooked through and lightly browned, 10 to 12 minutes.
- Add remaining oil, chard stems, artichoke hearts, and garlic; season with salt and pepper. Cook until chard stems soften slightly, 3 to 5 minutes. Add chard leaves and cook, stirring, until wilted, 3 to 5 minutes. Remove from heat.
- Add pasta to boiling water; cook until 2 minutes short of al dente. Add sun-dried tomatoes and cook 2 minutes. Reserve 1 cup pasta water and drain pasta; return to pot.
- Pour half of reserved pasta water into a small bowl. Add tomato paste and whisk to combine. Add tomato paste mixture, sausage mixture, Parmesan, basil, and red pepper flakes to pasta in pot. Toss to combine, adding reserved pasta water if necessary. Season with salt and pepper.
Nutrition Facts : Calories 687.2, Fat 26.2, SaturatedFat 8.6, Cholesterol 118.7, Sodium 1572, Carbohydrate 85.2, Fiber 12.3, Sugar 5.3, Protein 36.1
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- In a large frying pan, heat the oil over moderate heat. Add the sausage and cook, turning, until browned and cooked through, about 8 minutes. Remove. When the sausage is cool enough to handle, cut it into 1/2-inch slices.
- Add the onion, peppers, and 3/4 teaspoon of the salt to the pan. Cook, stirring frequently, until the vegetables begin to brown, about 5 minutes. Cover and cook, stirring occasionally until the vegetables are soft, about 3 minutes longer. Add the garlic and cook, stirring, for about 30 seconds. Add the tomatoes, broth, vermouth, the reserved sausage and any accumulated juices, the parsley, and the remaining 1 teaspoon salt and bring to a simmer.
- In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain and toss with the sausage-and-pepper mixture and the Parmesan. Serve with additional Parmesan.
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