My bows came untied!

Oops--Kyle was late for dinner and the pasta was far beyond al dente, thus the "untying" of bows when the pasta was finally tossed together. The good thing is that this colorful farfalle (Christmas gift from Sabrina) did not need to be intact to make this dish taste good. I used broccolini and added a zucchini for more veggies. The little bit of cheese is amazingly enough to make a nice light sauce. It was even better the next day, which I rarely find to be true.

Farfalle with Turkey Sausage, Leeks, and Broccoli Rabe


















Ingredients
3/4 pound broccoli rabe (rapini), cut into 4-inch pieces (about 1 bunch)
8 ounces uncooked farfalle (bow tie pasta)
1 tablespoon olive oil
2 cups thinly sliced leek (about 2 large)
1/2 teaspoon crushed red pepper
2 garlic cloves, thinly sliced
1 pound turkey Italian sausage
1/2 teaspoon grated lemon rind
1/2 cup fat-free ricotta cheese
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
1/4 teaspoon kosher salt

Preparation
1. Cook broccoli rabe in boiling water in a large Dutch oven 2 minutes or until wilted. Remove broccoli rabe with a slotted spoon. Rinse under cold water; drain. Reserve 3/4 cup cooking liquid.
2. Cook pasta according to package directions, omitting salt and fat. Drain.
3. Heat oil in a large nonstick skillet over medium heat. Add leek to pan; cook 2 minutes or until wilted, stirring occasionally. Stir in pepper and garlic; cook 2 minutes, stirring occasionally. Increase heat to medium-high. Remove casings from sausage. Add sausage to pan; saute 4 minutes, stirring to crumble. Add 1/2 cup reserved cooking liquid; cook 5 minutes or until sausage is done. Add remaining 1/4 cup reserved cooking liquid, broccoli rabe, pasta, and rind to pan; toss to combine. Cook 5 minutes or until thoroughly heated. Remove from heat; stir in cheeses and salt.

Yield: servings (serving size: 1 1/4 cups)

Nutritional Information: CALORIES 285; FAT 9.1g; PROTEIN 20.4g; CHOLESTEROL 54mg; CALCIUM 115mg; SODIUM 604mg; FIBER 1.4g

Laura Zapalowski , Cooking Light, MARCH 2008