Whole Wheat Rotini With Spicy Turkey Sausage and Mustard Greens |
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Prep Time: 7 Minutes Cook Time: 25 Minutes |
Ready In: 32 Minutes Servings: 6 |
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From Cooking Light Ingredients:
1 (14 ounce) can fat-free low-sodium chicken broth, divided |
4 quarts water |
1 (13 1/2 ounce) package uncooked whole wheat rotini (corkscrew pasta) |
1 1/2 cups chopped yellow onions (about 1 large) |
2 garlic cloves, minced |
1 lb hot italian turkey sausage |
8 ounces bagged prewashed cut mustard greens |
1/2 cup half-and-half |
1/2 cup grated fresh pecorino romano cheese |
1/2 teaspoon kosher salt |
1/4 teaspoon fresh ground black pepper |
Directions:
1. Place 1/2 cup broth in a small saucepan over medium heat; simmer until reduced to 3 tablespoons (about 6 minutes).
2. Remove from heat.
3. Combine water and remaining broth in a large Dutch oven.
4. Bring to a boil over high heat; stir in pasta.
5. Cook, uncovered, 10 minutes or until al dente.
6. Drain well; place pasta in a large bowl.
7. Keep warm.
8. Heat a Dutch oven over medium heat.
9. Coat pan with cooking spray.
10. Add onion; cook 4 minutes or until tender, stirring occasionally.
11. Add garlic; cook 1 minute, stirring constantly.
12. Remove casings from sausage.
13. Add sausage to pan; cook 6 minutes or until browned, stirring to crumble.
14. Stir in greens; cook 2 minutes or until greens wilt.
15. Add reduced broth, half-and-half, and cheese.
16. Cook 4 minutes or until cheese melts and mixture thickens, stirring frequently.
17. Add sausage mixture to pasta, and sprinkle with salt and freshly ground pepper.
18. Toss well to combine.
19. Serve immediately.
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