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.
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.
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
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 & 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
PENNE WITH PEPPERS AND SAUSAGE ( WEIGHT WATCHERS)
From the weight watchers site. Six points per serving We really enjoyed this and I am putting it here for safekeeping. When I make it again I will use a larger sized can of tomatoes for more sauce.
Provided by Indiana Debbie
Categories Penne
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Coat a large nonstick skillet with cooking spray and set pan over medium high heat. Add green peppers, garlic, onion, and mushrooms. Cook, stirring frequently, until almost tender, about 7-8 minutes.
- Remove turkey from casings; add to skillet and cook until no longer pink. Add spices and tomatoes. Simmer about 5 minutes.
- Serve over cooked pasta. Sprinkle with cheese. Yields about 1 1/2 cups per serving.
Nutrition Facts : Calories 264.9, Fat 8.7, SaturatedFat 3.6, Cholesterol 44.5, Sodium 1028.8, Carbohydrate 30.9, Fiber 4.7, Sugar 7.5, Protein 18.5
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.
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