Whole Wheat Pasta with Sausage, Leeks and Fontina

By slowcooker15

Whole wheat pasta makes this hearty. The flavors meld and provide just enough of each element in every bite to keep you wanting more.

Yield: 6 servings (serving size: 1 2/3 cups)

Nutritional Information
Amount per serving
Calories: 385
Calories from fat: 21%
Fat: 8.9g
Saturated fat: 3.2g
Monounsaturated fat: 3.8g
Polyunsaturated fat: 1.2g
Protein: 17.3g
Carbohydrate: 64.3g
Fiber: 8.3g
Cholesterol: 18mg
Iron: 3.8mg
Sodium: 658mg
Calcium: 119mg

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

Details

Servings 6
Adapted from myrecipes.com

Preparation

Step 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.
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.
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.
Lidia Bastianich, Felidia, Becco, Esca, New York City; Lidia's Kansas City; Lidia's Pittsburgh, La Cucina di Lidia (Lidia's Italian Kitchen), Lidia's Italian-American Kitchen, Lidia's Family Table, Cooking Light
DECEMBER 2004