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Ingredients
- Salt
- 1 bunch broccoli rabe
- 12 ozs whole wheat penne pasta
- 1 tbls olive oil
- 2 lean turkey sausages, casing removed
- 1/2 medium red onion, thinly sliced
- 1 garlic clove, sliced
- 1 pinch crushed red pepper
- 2 tbls tomato paste
- 1/4 cup part skim ricotta
- 2 tbls graded parmeson
Directions
- Bring a large pot of salted water to a boil. Add the broccoli rabe; cook for 4 minutes. Transfer to colander. Chop to bite size pieces when cool.
- Add the penne to the same bot of boiling water and cook until al dente. Reserve 1/2 cup of pasta water before draining.
- In a large skillet heat olive oil over medium heat. Add the sausages, onion, garlic & red pepper flakes. Crumble with wooden spoon until browned, about 8 minutes.
- Add the broccoli rabe and saute until tender, about 2 minutes. Add the tomato paste and cook until combined.
- Adjust the heat to low and add pasta to skillet. Toss to combine ingredients, adding reserved cooking liquid of mixture seams dry.
- Stir in ricotta and parmesan, remove from heat and toss well. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 98g | |
| Recipe makes 6 servings | |
| Calories 275 | |
| Calories from Fat 50 | 18% |
| Total Fat 5.66g | 7% |
| Saturated Fat 1.35g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 116mg | 5% |
| Potassium 237mg | 7% |
| Total Carbs 45.07g | 12% |
| Dietary Fiber 2.2g | 7% |
| Sugars 2.75g | 2% |
| Protein 10.46g | 17% |
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