Linguine with vegies sausage & greens
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1T Olive Oil2 Cloves Garlic, chopped1 T Shallot, chopped1 Field Roast Smoked Apple Sage Sausage (Vegetarian)1 Bunch Swiss Chard, chopped1/4 C Crushed tomatoes w/Italian spices1/4 C White Wine4oz (1/2 box) De Boles Linguine made w/Jerusalem Artichoke flour (or linguine of your choice), cooked al dente.
Heat olive oil over medium heat.
Saute garlic for 2 minutes.
Add Shallots.
Slice Sausage in half lengthwise and place in pan next to garlic & shallots. Brown on both sides, remove & set aside.
Add Chard to garlic & shallot & saute.
While chard is cooking, slice sausage halves into bite-sized pieces.
Add white wine to chard mixture and continue to cook until chard is tender but not overcooked.
Add sausage and crushed tomatoes.
When the sauce is warm, add the pasta and mix ingredients together.
Add pine nuts just before you serve or sprinkle on individual servings.
Makes 2 hearty servings.
Number of Servings: 2
Recipe submitted by SparkPeople user SUNGAROSE.
Saute garlic for 2 minutes.
Add Shallots.
Slice Sausage in half lengthwise and place in pan next to garlic & shallots. Brown on both sides, remove & set aside.
Add Chard to garlic & shallot & saute.
While chard is cooking, slice sausage halves into bite-sized pieces.
Add white wine to chard mixture and continue to cook until chard is tender but not overcooked.
Add sausage and crushed tomatoes.
When the sauce is warm, add the pasta and mix ingredients together.
Add pine nuts just before you serve or sprinkle on individual servings.
Makes 2 hearty servings.
Number of Servings: 2
Recipe submitted by SparkPeople user SUNGAROSE.
Nutritional Info Amount Per Serving
- Calories: 470.3
- Total Fat: 21.5 g
- Cholesterol: 0.0 mg
- Sodium: 850.0 mg
- Total Carbs: 44.9 g
- Dietary Fiber: 9.6 g
- Protein: 25.3 g
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