SparkPeople Advertisers Keep the Site Free

3 of 5 (1)
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 293.1
  • Total Fat: 6.0 g
  • Cholesterol: 26.9 mg
  • Sodium: 241.8 mg
  • Total Carbs: 47.5 g
  • Dietary Fiber: 3.6 g
  • Protein: 13.0 g

View full nutritional breakdown of Penne with Broccoli Rabe and Ricotta calories by ingredient
Report Inappropriate Recipe

Penne with Broccoli Rabe and Ricotta

Submitted by: FITNESSMAGAZINE
Penne with Broccoli Rabe and Ricotta

Introduction

This pasta dish is healthy yet full of flavor! This pasta dish is healthy yet full of flavor!
Number of Servings: 6

Ingredients

    Salt
    1 bunch broccoli rabe
    12 ounces whole wheat penne
    1 tablespoon extra virgin olive oil
    2 lean Italian turkey sausages, casings removed
    1/2 medium red onion, thinly sliced
    1 garlic clove, sliced
    Small pinch crushed red pepper flakes
    2 tablespoons tomato paste
    1/4 cup part-skim ricotta
    2 tablespoons grated Parmesan

Directions

1. Bring a large pot of salted water to a boil. Add the broccoli rabe; cook for 4 minutes. Transfer the broccoli rabe to a colander. When it's cool enough to handle, chop into bite-size pieces.
2. Add the penne to the same pot of boiling water and cook until al dente. Reserve 1/2 cup of the pasta cooking water before draining the penne.
3. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the sausages, onion, garlic, and red pepper flakes and cook, crumbling the sausage with a wooden spoon, until browned, 8 minutes. Add the chopped broccoli rabe and saute until tender, about 2 more minutes. Add the tomato paste and cook, stirring until well combined, about 1 minute.
4. Adjust the heat to low and add the pasta to the skillet. Toss to combine the ingredients, adding a little of the reserved cooking water if the mixture seems dry. Stir in the ricotta and Parmesan, take the pan off the heat, and toss well. Serve immediately.

Serving Size: makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user FITNESSMAGAZINE.






Great Stories from around the Web


Rate This Recipe