Linguine with vegies sausage & greens
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Linguine with vegies sausage & greens calories by ingredient
Introduction
Delicious, easy to prepare, surprisingly lo-cal dinner. Vegan. Delicious, easy to prepare, surprisingly lo-cal dinner. Vegan.Number of Servings: 2
Ingredients
-
1T Olive Oil
2 Cloves Garlic, chopped
1 T Shallot, chopped
1 Field Roast Smoked Apple Sage Sausage (Vegetarian)
1 Bunch Swiss Chard, chopped
1/4 C Crushed tomatoes w/Italian spices
1/4 C White Wine
4oz (1/2 box) De Boles Linguine made w/Jerusalem Artichoke flour (or linguine of your choice), cooked al dente.
Directions
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.