WHOLE WHEAT BLEND ROTINI WITH SPICY TURKEY SAUSAGE AND MUSTARD GREENS

WHOLE WHEAT BLEND ROTINI WITH SPICY TURKEY SAUSAGE AND MUSTARD GREENS image

Number Of Ingredients 12

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1 (14-ounce) can fat-free, less-sodium chicken broth, divided
4 quarts water
1 (13.5-ounce) package uncooked whole wheat blend rotini (corkscrew pasta)
Cooking spray
1 1/2 cups chopped yellow onion (about 1 large)
2 garlic cloves, minced
1 pound hot turkey Italian sausage
8 ounces bagged prewashed cut mustard greens
1/2 cup half-and-half
1/2 cup (2 ounces) grated fresh pecorino Romano cheese
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

Place 1/2 cup broth in a small saucepan over medium heat; simmer until reduced to 3 tablespoons (about 6 minutes). Remove from heat. Combine water and remaining broth in a large Dutch oven. Bring to a boil over high heat; stir in pasta. Cook, uncovered, 10 minutes or until al dente. Drain well; place pasta in a large bowl. Keep warm. Heat a Dutch oven over medium heat. Coat pan with cooking spray. Add onion; cook 4 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute, stirring constantly. Remove casings from sausage. Add sausage to pan; cook 6 minutes or until browned, stirring to crumble. Stir in greens; cook 2 minutes or until greens wilt. Add reduced broth, half-and-half, and cheese. Cook 4 minutes or until cheese melts and mixture thickens, stirring frequently. Add sausage mixture to pasta, and sprinkle with salt and freshly ground pepper. Toss well to combine. Serve immediately. Yield: 8 servings (serving size: 1 1/4 cups pasta mixture) NUTRITION PER SERVING CALORIES 328(29% from fat); FAT 10.4g (sat 4.3g,mono 3.4g,poly 2.3g); PROTEIN 20.6g; CHOLESTEROL 61mg; CALCIUM 164mg; SODIUM 635mg; FIBER 5.4g; IRON 3.3mg; CARBOHYDRATE 40.7g