Prep 12 mins
Cook 15 mins
This is based on a recipe that uses pork sausage, I tried to lighten it up without reducing flavor.
- 2 tablespoons olive oil
- 2 tablespoons garlic, coarsely chopped
- 1⁄4 cup onion, thinly sliced
- 1 lb turkey sausage, mild Italian
- 8 fresh basil leaves, chopped
- 2 tablespoons flat leaf parsley, chopped
- 15 ounces cannellini beans, canned, rinsed and drained
- 15 ounces low-fat chicken broth
- 2 tablespoons butter
- 3⁄4 cup romano cheese, grated
- salt & freshly ground black pepper
- 1 lb rigatoni pasta, mezi
- 8 -10 broccoli spears, each about 3-inch long
- In a large saute pan, heat the olive oil over medium-high heat. When the oil is hot, add the garlic and cook it, stirring, for about 1 minute or until it is golden brown. Take care not to let the garlic burn.
- Add the onions and cook the mixture for about 3 minutes, stirring occasionally, or until the onions are golden brown.
- Add the turkey sausage (sqeezing out of the casings), basil, and parsley. Break up the sausage, using a wooden spoon or long-handled fork, and cook the mixture for 2 to 3 minutes or until the sausage is browned.
- Add the beans, chicken stock, and butter, raise the heat to high, and bring the sauce to aboil. Reduce the heat slightly and simmer it briskly for 5 to 8 minutes or until it starts to thicken.
- Meanwhile, in a large pot filled with boiling salted water, cook the pasta for 4 minutes. Add the broccoli and cook it for another 3 to 4 minutes or until the pasta is al dente.
- Stir in 1/4 cup of the grated cheese and cook the sauce for about 3 minutes or until it thickens. Season it to taste with salt and pepper.
- Stir in 1/2 cup of the cheese. Let the mixture simmer 2 minutes before removing it from the heat.
- Drain the pasta well. Bring the sauce to a boil. Add the pasta and broccoli to the sauce and mix well.
- Serve the pasta with grated cheese passed on the side.
If you like your healthy pasta dishes flavorless, this is the recipe for you. That being said, the basics are there. So I will attempt to make this again with my own modifications. I'll probably add some spices like oregano and a small amount of red pepper flakes to add just a touch of warmth. I'm all for reducing sodium but I need flavor too. I'll probably squeeze a some lemon juice to brighten the flavors I add or just use regular chicken stock. If you read the labels, chicken stock typically has less sodium than chicken broth anyway....and WAY more flavor. You do your own thing, but whatever you do, don't make this according to recipe and expect it to taste different than the box your pasta was packaged.