Whole Wheat Pasta with Sausage, Leeks, and Fontina

By CookinCarla

Cooking Light/DECEMBER 2004
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.