WHOLE WHEAT ROTINI WITH SPICY TURKEY SAUSAGE AND MUSTARD GREENS
Make and share this Whole Wheat Rotini With Spicy Turkey Sausage and Mustard Greens recipe from Food.com.
Provided by Mom2Rose
Categories One Dish Meal
Time 32m
Yield 8 , 8 serving(s)
Number Of Ingredients 11
Steps:
- Place 1/2 cup broth in a small saucepan over medium heat; simmer until reduced to 3 tablespoons (about 6 minutes).
- Remove from heat.
- Combine water and remaining broth in a large Dutch oven.
- Bring to a boil over high heat; stir in pasta.
- Cook, uncovered, 10 minutes or until al dente.
- Drain well; place pasta in a large bowl.
- Keep warm.
- 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.
- Remove casings from sausage.
- Add sausage to pan; cook 6 minutes or until browned, stirring to crumble.
- Stir in greens; cook 2 minutes or until greens wilt.
- Add reduced broth, half-and-half, and cheese.
- Cook 4 minutes or until cheese melts and mixture thickens, stirring frequently.
- Add sausage mixture to pasta, and sprinkle with salt and freshly ground pepper.
- Toss well to combine.
- Serve immediately.
Nutrition Facts : Calories 305.3, Fat 7.8, SaturatedFat 3.5, Cholesterol 35.7, Sodium 719.6, Carbohydrate 44.5, Fiber 6, Sugar 3.6, Protein 18.2
ROTINI WITH SPICY TOMATO SAUCE
This recipe is pretty versatile. You can switch anything here with whatever you have in your fridge. That's kinda what I did and here's what I came up with! It's a good recipe when you don't want to waste some left over meat/chicken from the fridge or even from the night before.
Provided by Chef SirLazyLot
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Bring a large pot of salted water to a boil.
- Add the pasta and cook until al dente and drain the pasta.
- In large skillet, heat the olive oil over medium heat.
- Add in the minced garlic and chopped onion. Cook until fragrant.
- Add in the tomato sauce, red pepper flakes, ground black pepper, olives and hot sauce. Stir continuously.
- Add in the salt, sugar, dried italian herbs, lemon juice, cherry tomatoes and meat/chicken. Taste and adjust the seasonings.
- Put in all the pasta in the skillet together with the sauce.
- Stir them together over low heat.
- Serve hot and sprinkle the finely chopped parsley as garnishing.
- Eat up and enjoy!
WHOLE WHEAT BLEND ROTINI WITH SPICY TURKEY SAUSAGE AND MUSTARD GREENS
Categories Pasta High Fiber
Number Of Ingredients 12
Steps:
- Place 1/2 cup broth in a small saucepan over medium heat; simmer until reduced to 3 tablespoons (about 6 minutes). Remove from heat. Combine water and remaining broth in a large Dutch oven. Bring to a boil over high heat; stir in pasta. Cook, uncovered, 10 minutes or until al dente. Drain well; place pasta in a large bowl. Keep warm. 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. Remove casings from sausage. Add sausage to pan; cook 6 minutes or until browned, stirring to crumble. Stir in greens; cook 2 minutes or until greens wilt. Add reduced broth, half-and-half, and cheese. Cook 4 minutes or until cheese melts and mixture thickens, stirring frequently. Add sausage mixture to pasta, and sprinkle with salt and freshly ground pepper. Toss well to combine. Serve immediately. Yield: 8 servings (serving size: 1 1/4 cups pasta mixture) NUTRITION PER SERVING CALORIES 328(29% from fat); FAT 10.4g (sat 4.3g,mono 3.4g,poly 2.3g); PROTEIN 20.6g; CHOLESTEROL 61mg; CALCIUM 164mg; SODIUM 635mg; FIBER 5.4g; IRON 3.3mg; CARBOHYDRATE 40.7g
EASY SPICY KALE & MUSTARD GREENS
Make and share this Easy Spicy Kale & Mustard Greens recipe from Food.com.
Provided by Allura
Categories Collard Greens
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Prepare the kale and mustard greens by cutting middle stem out of each leaf. Rinse the leaves thoroughly.
- Cut the greens into strips that are about 1 inch by 3-4 inches.
- Add 4 tsp of water to a 2 quart pot. bring to boil on medium heat.
- Add the kale first, then the mustard greens pour 1/4 teaspoon into the greens and cover tightly with lid.
- Cook for 5-10 minutes, stirring occasionally, until the greens are wilted and tender.
- When the greens are done cooking, they should be dark green. Keep the lid on the pot and set aside.
- In a small saucepan heat 1 tsp oil or butter until almost smoking at medium high heat.
- Add mustard seeds and cumin seeds. They will pop and sizzle. turn heat to medium.
- Add green chili pepper and crushed garlic and fry until lightly browned. Optional: add 1/8 teaspoon red chili pepper.
- Pour mixture over greens. Add remaining salt (1/2 tsp) to taste.
- Serve with a dash of lime juice (brings out the flavor of the greens).
Nutrition Facts : Calories 48.9, Fat 1.6, SaturatedFat 0.2, Sodium 468.7, Carbohydrate 7.7, Fiber 2.5, Sugar 0.7, Protein 2.9
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FOODCOMBO
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