Healthy orecchiette with recipe from Broccoli Rabe
This pasta dish is so pretty, you may not want to eat it, but it's too tasty to resist!
AmericanRestaurant Channels are ponies of two stuff when it comes to pasta. The first pasta they love involve noodles covered with a red sauce enriched with meat on the ground,Meatballs, WhereItalian sausage. The second, more dangerous, go to-to-to is pasta dotted with chicken and shrimp, maybe some vegetables, then drowned in butter and cream. The first is better than this one, but both does not know the incredible diversity and fundamental health - from regional cuisine of Italian pasta. This classic combines a broccoli slightly bitter and peppery rab (or, if you do not find rabes,regular broccoli) And skinny sausage collapsed with orecchiette, small pasta spots that make the cup of the sauce beautifully.
Nutrition:345 calories, 8 g of grease (1.5 g saturated), 410 mg of sodium
Serve 4
You will need
1 bouquet broccoli rab, low 1 "removed
10 oz orecchiette pasta
1/2 tablespoon of olive oil
2 Link Sun Cakes Turkey or Chicken Sausages, Envelopes removed
4 garlic cloves, minced
1/4 c. TSP red pepper flakes
3/4 cup of chicken broth with low sodium
Black salt and pepper
Pecorino Romano or Parmesan
How to do it
- Bring a large salt water pot into a boil. Drop in the raboin broccoli and cook for 3 minutes.
- Use pliers to remove the greens and height into 1/2 "pieces.
- Return the water to a boil. Cook pasta until Al Dente.
- While pasta cook, heat the olive oil into a large pan-fire pan.
- Add the sausage and cook for about 5 minutes, until slightly golden, then add the garlic and pepper flakes and sauté for 3 additional minutes.
- Stir in the chopped broccoli Rabe and chicken broth and lower heat to simmer.
- Season with salt and pepper.
- Drain the pasta and mix immediately in the pan with sausage and greens.
- Mix the pasta (if the mixture looks dry, use a bit of pasta cooking water to loosen it).
- Serve immediately with freshly grated cheese.
Eat
Calorie Cup:
A portion size of pasta in Italy is about 6 ounces; Here, many restaurant noodle bowls up to 2 pounds. We used more modest server sizes for pulp recipe noodles, but kept the portions of more substantial sauce. This means that the ratio of sauce pasta will tip towards the latter, which makes a meal more satisfying for fewer calories.
This recipe (and hundreds of people more!) Came from one of our cooks, not that! books. For easier cooking ideas, you can alsobuy the book!
