Whole Wheat Pasta with Sausage, Leeks, and Fontina

Ingredients

• 2 cups chopped leek
• 1 tablespoon olive oil
• 1 (4-ounce) link sweet Italian sausage
• ½ cup (2 ounces) shredded fontina cheese
• ¼ teaspoon freshly ground black pepper
• 1 cup fat-free, less-sodium chicken broth
• 4 cups shredded Savoy cabbage (about 9 1/2 ounces)
• + 3 more ingredients
• • 1 pound uncooked whole wheat penne or rigatoni
  • 2 ½ teaspoons salt, divided
  • 6 quarts water

Bring 6 quarts water and 2 teaspoons salt to a boil in a large stockpot. Stir in pasta; partially cover, and return to a boil, stirring frequently. Cook 8 minutes or until pasta is almost al dente, stirring occasionally. Drain. While pasta cooks, heat olive oil in a Dutch oven over medium-high he...

View full recipe at My Recipes