Sausage–Dandelion Greens Pasta Toss
1 pkg (450 g) Longo’s Turkey Sausages
1/4 cup Longo’s Signature Extra Virgin Olive Oil
1 large onion, thinly sliced
4 cloves garlic, minced
1/2 tsp Longo’s Crushed Chilies
1 bunch dandelion greens,
cut crosswise into 1-inch lengths
1/4 tsp each salt and pepper 12 oz farfalle (bow tie) pasta
Fresh grated Parmesan cheese (optional)
- •Place sausages on baking sheet lined with Longo’s parchment paper. Roast in preheated 400°F oven, turning once, for 20 minutes or until no longer pink inside. Slice crosswise and set aside.
- •Heat oil in large Dutch oven over medium heat; cook onion for 10 minutes, stirring occasionally, or until softened and beginning to brown. Stir in garlic and chilies; cook for 1 minute. Stir in dandelion greens, salt and pepper; cook for 5 minutes, stirring often, or until dandelion greens are wilted and central stem is tender-crisp.
- •Cook pasta according to package directions; drain, reserving 1/2 cup of the cooking water. Add pasta, sausage and half the reserved cooking water to dandelion greens mixture; cover pot and cook for 1 minute. Stir in remaining reserved cooking water, if needed, to moisten. Sprinkle with cheese (if using).
A dash of advice
- Protein 32g
- Fibre 5g
- Fat 25g
- Sugar 7g
- Carbs 78g
- Sodium 640mg