penne with sausage, garlic, and broccoli rabe

By pdav

Ingredients

• 1 pound broccoli rabe (rapini), trimmed
• 8 ounces penne (tube-shaped pasta)
• 1 tablespoon extra-virgin olive oil
• 8 ounces turkey Italian sausage
• 6 garlic cloves, thinly sliced

Preparation

Step 1

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.

Nutritional Information
Calories:367
Fat:9.6g (sat 2.3g,mono 4.5g,poly 2.1g)
Protein:22.1g
Carbohydrate:49.1g
Fiber:1.9g
Cholesterol:48mg
Iron:3.4mg
Sodium:730mg
Calcium:72mg
David Bonom, Cooking Light, NOVEMBER 2009