WHY IT’S LIGHT There’s less pasta (half a package) than usual but still plenty of leaner-than-pork poultry sausage and two bunches of broccoli rabe in this satisfying main course for four. Blanching the broccoli rabe tones down its bite before it is finished in the skillet.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Bring a large pot of water to a boil; add salt. Blanch broccoli rabe until bright green, about 1 minute. Using a wire skimmer or small sieve, transfer to a colander and let drain. Return water to a boil. Add pasta, and cook until al dente according to package instructions. Drain.
Step 2
Heat a large skillet over medium-high. Add sausage; cook, without turning slices, until browned, about 4 minutes. Add broccoli rabe, vinegar, and garlic. Cook until broccoli rabe is tender, scraping up browned bits in skillet, 2 to 3 minutes. Add pasta and oil and season with salt and pepper; toss to combine. Serve immediately.
substitution
Step 3
You can use 1 head broccoli, cut into small florets, in place of the broccoli rabe in this recipe. Follow recipe to blanch florets, then cook in skillet until just tender.
nutrition information
Step 4
(Per Serving)
Step 5
Calories: 391
Step 6
Fat: 8g (2.2g Saturated Fat)
Step 7
Protein: 22.2g
Step 8
Carbohydrates: 53g
Step 9
Fiber: 7.5g
