1/1 Photo of Whole Wheat Rotini With Spicy Turkey Sausage and Mustard Greens
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- 396.89 g can fat-free low-sodium chicken broth, divided
- 3784.0 ml water
- 382.71 g package uncooked whole wheat rotini (corkscrew pasta)
- 354.88 ml chopped yellow onions (about 1 large)
- 2 garlic cloves, minced
- 453.59 g hot Italian turkey sausage
- 226.79 g bagged prewashed cut mustard greens
- 118.29 ml half-and-half
- 118.29 ml grated fresh pecorino romano cheese
- 2.46 ml kosher salt
- 1.23 ml fresh ground black pepper
- 1Place 1/2 cup broth in a small saucepan over medium heat; simmer until reduced to 3 tablespoons (about 6 minutes).
- 2Remove from heat.
- 3Combine water and remaining broth in a large Dutch oven.
- 4Bring to a boil over high heat; stir in pasta.
- 5Cook, uncovered, 10 minutes or until al dente.
- 6Drain well; place pasta in a large bowl.
- 7Keep warm.
- 8Heat a Dutch oven over medium heat.
- 9Coat pan with cooking spray.
- 10Add onion; cook 4 minutes or until tender, stirring occasionally.
- 11Add garlic; cook 1 minute, stirring constantly.
- 12Remove casings from sausage.
- 13Add sausage to pan; cook 6 minutes or until browned, stirring to crumble.
- 14Stir in greens; cook 2 minutes or until greens wilt.
- 15Add reduced broth, half-and-half, and cheese.
- 16Cook 4 minutes or until cheese melts and mixture thickens, stirring frequently.
- 17Add sausage mixture to pasta, and sprinkle with salt and freshly ground pepper.
- 18Toss well to combine.
- 19Serve immediately.
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Nutritional Facts for Whole Wheat Rotini With Spicy Turkey Sausage and Mustard Greens
Serving Size: 1 (703 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 305.3
- Calories from Fat 69
- Total Fat 7.7 g
- Saturated Fat 3.4 g
- Cholesterol 35.6 mg
- Sodium 719.5 mg
- Total Carbohydrate 44.4 g
- Dietary Fiber 5.9 g
- Sugars 3.6 g
- Protein 18.1 g
The following items or measurements are not included:
pecorino romano cheese