1 pound broccoli rabe, 2″ trimmed from ends, cut into 2″ segments

8 ounces whole wheat fusilli pasta

1 T. olive oil

6 ounces chicken sausage, cut into 1/2″ slices

4 dry-packed sun-dried tomatoes, roughly chopped

3 cloves garlic, minced or put through garlic press

 

Bring a large pot of water to a boil. Add the broccoli rabe and blanch for 2 minutes. Remove from the pot and plunge into a bowl of cold water (save the pot of hot water for the pasta). Drain and set aside. Add the pasta to the boiling water. Stir and cook for 10 minutes, or until al dente. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the sausage and cook, turning occasionally, for 5 minutes, or until browned. Add the tomatoes, garlic, and broccoli rabe to the pan. Cook for 2 minutes, or until the sausage is no longer pink. Drain the pasta, reserving 2 T. of the cooking water. Add the pasta and reserved water to the skillet. Toss with the sausage mixture.

 

Yield: 4 servings

Calories: 370

Fat: 9g

Fiber: 5g