Brown-rice penne with Italian sausage, tomatoes and beet greens

Name: Brown-rice penne with Italian sausage, tomatoes and beet greens Recipe
Yield: 4
Ingredients: 1 Tbs. olive oil; more as needed; 1/2 pound spicy Italian pork sausage (Whole Foods deli); 3 small cloves garlic minced; 1 cup beet greens torn or chopped; 1 cup cherry grape or small heirloom tomatoes larger ones halved if needed; Pinch dried red pepper flakes; Kosher salt and freshly ground black pepper; 1/2 cup homemade or low-sodium chicken or vegetable broth or dry white wine; 1 Tbs. balsamic vinegar; more to taste; 8 oz. brown-rice penne or fusilli pasta

Number of Servings: 4

Ingredients

1 Tbs. olive oil; more as needed1/2 pound spicy Italian pork sausage (Whole Foods deli)3 small cloves garlic, minced1 cup beet greens, torn or chopped1 cup cherry, grape or small heirloom tomatoes, larger ones halved if neededPinch dried red pepper flakesKosher salt and freshly ground black pepper1/2 cup homemade or low-sodium chicken or vegetable broth, or dry white wine1 Tbs. balsamic vinegar; more to taste8 oz. brown-rice penne or fusilli pasta

Directions

Bring a large pot of salted water to a boil for cooking the pasta. Meanwhile, heat the oil in a large skillet over medium heat. Remove sausage from casing and crumble into pan; cook, breaking it up and stirring with a wooden spoon, until browned and cooked through, 7 to 10 minutes. With a slotted spoon, remove the lamb and set aside. If the pan seems a bit dry, add enough oil so there's about 3 Tbs. fat in the pan. Return the pan to medium heat, add the garlic, and cook until just tender, 1 to 2 minutes, stirring and scraping up any browned bits with a wooden spoon. Add the beet greens and pepper flakes, season with salt and pepper, and toss until the greens begin to sizzle, about 1 min. Add the broth and tomatoes, cover, and simmer, stirring occasionally, until the greens are tender and the tomatoes soften (if cut) or begin to burst (if whole), 4 to 6 minutes. Meanwhile, cook the pasta until just tender. Reserve 1 cup of the pasta water and then drain the pasta, leaving drops of water clinging to it. Add the pasta and 1/4 cup of the cooking water to the skillet, using more of the water if needed. Return the lamb to the pan and add the balsamic vinegar. Heat gently for a few minutes to let the flavors meld. Add a bit more of the cooking water if the pan seems dry. Top with grated cheese if desired (not included in nutrition information) and serve warm.

Serving Size:�Serves 4.

Number of Servings: 4

Recipe submitted by SparkPeople user GIRANIMAL.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 453.9
Total Fat: 23.0 g
Cholesterol: 43.6 mg
Sodium: 653.6 mg
Total Carbs: 49.4 g
Dietary Fiber: 3.6 g
Protein: 13.6 g

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