See the recipe online here:
http://www.weightwatchers.com/food/rcp/index.aspx?recipeid=154391
Rigatoni with Sausage and Kale
PointsPlus® Value: 8
Servings: 4
Preparation Time: 10 min
Cooking Time: 16 min
Level of Difficulty: Easy
We scraped up the browned bits of food in the pan with broth, to make a simple sauce that's well-seasoned from the sausage.
Ingredients
2 cup(s) Pasta, rigatoni, uncooked
⅛ tsp Salt, table, or to taste, for cooking pasta
8 oz Sausage, turkey, raw, sweet Italian variety
4 cup(s) Kale, raw, roughly chopped into bite-sized pieces
1 cup(s) Broth, chicken, canned
¼ tsp Pepper, black
¼ tsp Salt, table
½ cup(s) Cheese, parmesan, shredded, Parmigiano-Reggiano recommended
Instructions
1. Cook rigatoni in salted water according to package directions.
2. Meanwhile, remove sausage from casing and cook in a large nonstick skillet over medium heat, breaking up sausage as it cooks, about 3 minutes. Add kale; cook, stirring frequently, until limp, about 3 to 5 minutes.
3. Add broth to skillet and scrape up browned bits on bottom of skillet with a wooden spoon; season with salt and pepper. Cover skillet and reduce heat to low; cook until kale is tender, about 5 to 10 minutes. Stir in rigatoni; heat through.
4. Sprinkle each serving with about 2 tablespoons of cheese before serving. Yields about 1 1/2 cups per serving.
Notes
Make this dish vegetarian by swapping cannellini beans for the sausage and vegetable broth for the chicken broth (could affect PointsPlus values).
Try broccoli rabe when kale's not available.
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