Whole Wheat Pasta with Sausage, Leeks, and Fontina |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Whole wheat pasta makes this hearty. The flavors meld and provide just enough of each element in every bite to keep you wanting more. Ingredients:
6 quarts water |
2 1/2 teaspoons salt, divided |
1 pound uncooked whole wheat penne or rigatoni |
1 tablespoon olive oil |
1 (4-ounce) link sweet italian sausage |
2 cups chopped leek |
4 cups shredded savoy cabbage (about 9 1/2 ounces) |
1 cup fat-free, less-sodium chicken broth |
1/4 teaspoon freshly ground black pepper |
1/2 cup (2 ounces) shredded fontina cheese |
Directions:
1. Bring 6 quarts water and 2 teaspoons salt to a boil in a large stockpot. Stir in pasta; partially cover, and return to a boil, stirring frequently. Cook 8 minutes or until pasta is almost al dente, stirring occasionally. Drain.
2. While pasta cooks, heat olive oil in a Dutch oven over medium-high heat. Remove casing from the sausage. Add sausage to Dutch oven; cook 2 minutes or until lightly browned, stirring to crumble. Add leek; cook 2 minutes or until leek is soft, stirring frequently. Add cabbage; cook 2 minutes or until cabbage wilts, stirring frequently. Add remaining 1/2 teaspoon salt, broth, and pepper; bring to a boil. Reduce heat, and simmer 15 minutes or until vegetables are very tender.
3. Add pasta to Dutch oven, tossing well to coat; bring to a boil. Reduce heat, and cook 1 minute, stirring constantly, or until pasta is al dente. Remove from heat; stir in cheese. Serve immediately.
|
|