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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 324.8
  • Total Fat: 11.1 g
  • Cholesterol: 88.0 mg
  • Sodium: 164.7 mg
  • Total Carbs: 29.8 g
  • Dietary Fiber: 5.7 g
  • Protein: 31.5 g

View full nutritional breakdown of Pasta with broccoli and sausage with a ricotta surprise-revised calories by ingredient
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Pasta with broccoli and sausage with a ricotta surprise-revised

Submitted by: GREENGEENY

Introduction

This originally is a Rachel Ray recipe that I loved to make my kids. With a few adjustments and healthy replacements, I have knocked off about 200 calories from it. Tell me what you think! This originally is a Rachel Ray recipe that I loved to make my kids. With a few adjustments and healthy replacements, I have knocked off about 200 calories from it. Tell me what you think!
Number of Servings: 4

Ingredients

    4 oz. of whole wheat short pasta, such as penne
    1/2 c fat free ricotta cheese
    zest and juice of 1 lemon
    freshly ground pepper to taste
    1 tsp sweet italian turkey sausage
    1/2 head of broccoli
    1 medium onion, chopped
    4 garlic cloves, chopped
    1/4 tsp red pepper flakes
    1 1/2 c water (drained from the pasta~adding some if needed)
    1/2 c fresh flat-leaf parsley, chopped
    1/3 c grated parmigiano-reggiano

Directions

Place a large pot of water with a tight-fitting lid over high heat and bring to a boil. Once it comes to a boil, add teh pasta. Cook according to package directions until al dente. Heads up~you will need about 1 1/2 c of the starchy cooking liquid for the sauce before you drain the pasta.

In a small mixing bowl, combine the ricotta cheese, lemon zest and a lot of freshly ground black pepper. Reserve the ricotta mixture on the countertop and let it come to room temp. The flavors of the lemon and cheese will develop as the cheese warms up.

Preheat a large skillet over medium-high heat with the olive oil. Add the sausage(casings removed) and break it up with the back of a wooden spoon into small bite-size pieces. Really go at breaking the meat up; it will make a big difference in the end. Cook the meat until brown, about 4-5 minutes. While the sausage is browning, prepare the broccoli. Cut the broccoli tops into small florets. Remove the fibrous outer layer of the stem (just square it off using your knife), then thinly slice the tender center portion of the stem.

Once the sausage is brown, remove it to a paper-towel lined plate. Return the skillet to the heat and add all of the broccoli and the chopped onion. Spread the veggies out in an even layer in the pan, season with salt and pepper (if desired) and let the broccoli brown up a bit before stirring, about 2 minutes. Add the garlic and red pepper flakes and continue to cook 2 minutes more. Add the sausage back to the skillet along with the reserved cooking water. Cook until the broccoli is tender and the liquids have reduced slightly, about 2 minutes. Add the lemon juice, parsley and cooked, well-drained pasta. Toss to combine and simmer 1 last minute to allow the pasta to soak in the sauce and flavors. Turn the heat off, add teh grated cheese, and toss to combine. To serve, place a large dollop of the ricotta mixture into each of 4 shallow bowls and bury it with hot pasta and veggies. Once you are at the table, mix it up with a fork to distribute the ricotta cheese. Or do as I do, and toss it in one big bowl, and mix it up.

Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user GREENGEENY.






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