Whole Wheat Rotini With Spicy Turkey Sausage and Mustard Greens

READY IN: 32mins
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Recipe by Mom2Rose

From Cooking Light

Top Review by Mama's Kitchen (Hope)

This was pretty good with some changes. After following the recipe I found the kale a little strong so I added more garlic and some fresh spinach. Originally we found it a little bland. I also added some oregano. Do not skip the parm here and do use fresh grated. It plays a big part and really adds to the dish!

Ingredients Nutrition

Directions

  1. Place 1/2 cup broth in a small saucepan over medium heat; simmer until reduced to 3 tablespoons (about 6 minutes).
  2. Remove from heat.
  3. Combine water and remaining broth in a large Dutch oven.
  4. Bring to a boil over high heat; stir in pasta.
  5. Cook, uncovered, 10 minutes or until al dente.
  6. Drain well; place pasta in a large bowl.
  7. Keep warm.
  8. Heat a Dutch oven over medium heat.
  9. Coat pan with cooking spray.
  10. Add onion; cook 4 minutes or until tender, stirring occasionally.
  11. Add garlic; cook 1 minute, stirring constantly.
  12. Remove casings from sausage.
  13. Add sausage to pan; cook 6 minutes or until browned, stirring to crumble.
  14. Stir in greens; cook 2 minutes or until greens wilt.
  15. Add reduced broth, half-and-half, and cheese.
  16. Cook 4 minutes or until cheese melts and mixture thickens, stirring frequently.
  17. Add sausage mixture to pasta, and sprinkle with salt and freshly ground pepper.
  18. Toss well to combine.
  19. Serve immediately.

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