Farfalle with Turkey Sausage, Leeks, and Broccoli Rabe


  • ¾ pound broccoli rabe (rapini), cut into 4-inch pieces (about 1 bunch)
  • ½ cup fat-free ricotta cheese
  • ¼ cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
  • ½ teaspoon crushed red pepper
  • 8 ounces uncooked farfalle (bow tie pasta)
  • 2 garlic cloves, thinly sliced
  • ½ teaspoon grated lemon rind
  • + 4 more ingredients
    • ¼ teaspoon kosher salt
    • 1 pound turkey Italian sausage
    • 1 tablespoon olive oil
    • 2 cups thinly sliced leek (about 2 large)

1. Cook broccoli rabe in boiling water in a large Dutch oven 2 minutes or until wilted. Remove broccoli rabe with a slotted spoon. Rinse under cold water; drain. Reserve 3/4 cup cooking liquid.2. Cook pasta according to package directions, omitting salt and fat. Drain.3. Heat oil in a large nonst...

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