Pasta With Sausage and Sun-dried TomatoesEn Español (Spanish Version)
17.5 gSaturated Fat6 gSodium
1,711 mgTotal Carbohydrate
57.5 gDietary Fiber8.5 gProtein
32 gServings2IngredientsMeasuresDried sun-dried tomatoes, sliced (use scissors to cut into small strips)¼ cupWhole wheat penne (or other pasta)4 ouncesHot Italian turkey sausage, casings removed½ poundOlive oil2 teaspoonsGarlic cloves, thinly sliced2Reduced sodium chicken stock½ cupSwiss chard (about ½ pound), washed and stems removed1 bunchParmesan cheese, grated2 tablespoonsDirectionsSteam sun-dried tomatoes in a small amount of boiling water for 5 minutes, or until tender.
Bring a large pot of water to boil over high heat. Cook pasta
according to package directions, omitting salt and oil.
Meanwhile, heat olive oil in a large pot or Dutch oven over medium-high heat. Add sausage and cook for 5 minutes, breaking it apart with a fork as it cooks, until evenly browned. Add garlic and cook another minute.Add chicken broth to the skillet. Stir around, scraping any brown bits off the bottom of the pan. Add the Swiss chard, cover and cook for another 2 minutes, until Swiss chard is tender.Reduce heat to low and add in sun-dried tomatoes and drained pasta. Stir to combine. Top with Parmesan cheese and serve.
3 lean meats; 1 fat; 1 vegetable; 3.5 starches
Side Suggestions: Roasted Butternut Squash
Preheat oven to 400˚F. Cut a butternut squash in half lengthwise and remove seeds. Place cut-side down on a well-oiled baking sheet. Roast for 30-40 minutes, until tender when pierced with a fork.