Farfalle with Cauliflower and Turkey Sausage (Cooking Light)

Farfalle with Cauliflower and Turkey Sausage (Cooking Light)

***Susan's Note: I made this with a side of Weight Watchers spinach/pine nuts/raisins. Yum. Hubby and I loved it. The picture shows peas and mushrooms, not in the recipe below, but you could add them instead of the cauliflower!


Pierce sausage casings with the tip of a knife before combining them with the cauliflower to ensure they retain their uniform shape as they cook. Garnish with chopped parsley. Total time: 42 minutes.
Yield

4 servings (serving size: about 1 1/2 cups)
Ingredients

* 2 (4-ounce) links mild Italian turkey sausage
* 3 cups small cauliflower florets
* 2 tablespoons extra-virgin olive oil, divided
* 1/2 teaspoon salt, divided
* 5 garlic cloves, sliced
* 4 cups uncooked farfalle (bow tie pasta)
* 1/2 teaspoon crushed red pepper
* 1/2 cup (2 ounces) grated fresh pecorino Romano cheese
* 1/4 teaspoon freshly ground black pepper

Preparation

1. Preheat oven to 450°.

2. Pierce sausage several times with a knife. Combine sausage, cauliflower, and 1 tablespoon oil in a small roasting pan; toss. Sprinkle evenly with 1/4 teaspoon salt. Bake at 450° for 15 minutes. Add garlic to pan; toss. Bake an additional 5 minutes or until sausage is done. Let stand 5 minutes. Cut sausage crosswise into 1/4-inch-thick slices.

3. Cook pasta according to package directions, omitting salt and fat; drain, reserving 2 tablespoons pasta cooking water. Combine pasta, reserved cooking water, remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, and crushed red pepper in a large bowl; toss. Add cauliflower mixture, sausage, and cheese; toss gently to combine. Sprinkle with black pepper.
Nutritional Information

Calories:
436 (35% from fat)
Fat:
16.8g (sat 5.2g,mono 7.5g,poly 1.8g)
Protein:
24.1g
Carbohydrate:
48.2g
Fiber:
3.8g
Cholesterol:
62mg
Iron:
2.4mg
Sodium:
830mg
Calcium:
185mg

Lia Huber, Cooking Light, DECEMBER 2008