This one is a "go-to" in our house. It's fresh, healthy and has a little bit of a kick. It's super easy and basically uses the same ingredients as my previous recipe (the sausage and broccoli rabe soup below). I substitute broccolini for its spicier (and more bitter) cousin broccoli rabe most of the time. I also like to use hot italian turkey sausage, but feel free to use sweet as well. It whips up in no time and it's fabulous with some freshly-grated parm on top!
Source: Cooking Light, November 2009
* 1 pound broccoli rabe (rapini), trimmed (I use broccolini)
* 8 ounces penne (tube-shaped pasta) (I use whole wheat)
* 1 tablespoon extra-virgin olive oil
* 8 ounces turkey Italian sausage (I use hot)
* 6 garlic cloves, thinly sliced
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Cook broccoli rabe in boiling water 2 minutes. Remove with a slotted spoon and plunge into ice water; drain well. Coarsely chop. Return water to boil. Add pasta; cook according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/4 cup cooking liquid. Heat oil in a large nonstick skillet over medium-high heat. Remove casings from sausage. Add sausage to pan; cook 4 minutes or until browned, stirring to crumble. Add garlic; sauté 1 minute. Stir in broccoli rabe; cook 1 minute, stirring frequently. Stir in pasta, reserved cooking liquid, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; cook 1 minute or until thoroughly heated. Serve immediately.
Serves: 4 (1.5 cups of pasta)
WW Pts: 8