Whole Wheat Blend Rotini with Spicy Turkey Sausage and Mustard Greens
Melissa Skaug
ingredients
- 14 oz can fat-free, low sodium chicken broth
- 13.5 oz (1 box) whole wheat rotini (corkscrew pasta)
- 1 1/2 cups chopped yellow onion
- 2 garlic cloves, minced
- 1 lb hot turkey italian sausage
- 8 oz mustard greens (if frozen, thaw)
- 1/2 cup half and half
- 1/2 cup grated Romano cheese
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
directions
- 1
Place 1/2 cup broth in small saucepan over medium heat; simmer until reduced to 3 tablespoons (about 6 minutes). Remove from heat.
- 2
Combine water and remaining broth in a large saucepan. Bring to a boil over high heat; stir in pasta. Cook, uncovered until soft. Drain well. Keep pasta warm in a large bowl.
- 3
Heat a Dutch oven over medium heat. Coat pan with cooking spray. Add onion, cook 4 minutes or until tender, stirring occasionally. Add garlic, cook 1 minute stirring constantly.
- 4
Add sausage to pan (remove casings if in links), cook until browned, about 6 minutes, stirring to crumble.
- 5
Stir in greens, cooking 2 minutes until wilted. Add reduced broth, half and half, and cheese. Cook 4 minutes or until cheese melts and mixture thickens, stirring frequently.
- 6
Add sausage mixture to pasta, sprinkle with salt and freshly ground pepper. Top with some grated cheese.
Source: Melissa Skaug
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