WHY IT’S LIGHT There’s less pasta (half a package) than usual but still plenty of leaner-than-pork poultry sausage and two bunches of broccoli rabe in this satisfying main course for four. Blanching the broccoli rabe tones down its bite before it is finished in the skillet.

　　

Ingredients

serves 4

　　Coarse salt and ground pepper

　　2 bunches broccoli rabe (2 pounds total), trimmed and cut into 1/2-inch pieces

　　8 ounces orecchiette or other short pasta shapes

　　2 precooked Italian chicken or turkey sausages (6 ounces total), cut into 1/4-inch slices

　　2 tablespoons white-wine vinegar

　　1 garlic clove, minced

　　1 tablespoon olive oil

　　

Step 1

Bring a large pot of water to a boil; add salt. Blanch broccoli rabe until bright green, about 1 minute. Using a wire skimmer or small sieve, transfer to a colander and let drain. Return water to a boil. Add pasta, and cook until al dente according to package instructions. Drain.

　　

Step 2

Heat a large skillet over medium-high. Add sausage; cook, without turning slices, until browned, about 4 minutes. Add broccoli rabe, vinegar, and garlic. Cook until broccoli rabe is tender, scraping up browned bits in skillet, 2 to 3 minutes. Add pasta and oil and season with salt and pepper; toss to combine. Serve immediately.

　　

substitution

Step 3

You can use 1 head broccoli, cut into small florets, in place of the broccoli rabe in this recipe. Follow recipe to blanch florets, then cook in skillet until just tender.

　　

nutrition information

Step 4

(Per Serving)

　　

Step 5

Calories: 391

　　

Step 6

Fat: 8g (2.2g Saturated Fat)

　　

Step 7

Protein: 22.2g

　　

Step 8

Carbohydrates: 53g

　　

Step 9

Fiber: 7.5g

　　Everyday Food: Light