I came up with this recipe as a twist on a sausage and broccoli rabe pasta my dad makes, my husband isn’t a fan since broccoli rabe is pretty bitter. I use turkey sausage and baby kale in this recipe and it’s pretty tasty! Even our little Lucy loves it.
Turkey and Kale Pasta
1 Tbs Olive oil
Half a medium onion, diced
4 cloves of garlic, minced
5 Turkey sausage, hot or sweet, casing removed
1 package of baby kale
10oz orecchiette pasta or whole wheat Shells
1/2 cup 99% fat free chicken stock
Salt and pepper to taste
Crushed red pepper (optional)
Grated Parmesan cheese (optional)
Heat up the oil on medium in a large pan. Add onions and cook until translucent, about 5 minutes. While the onions are cooking get your pasta water ready, add your pasta when water boils. Add garlic and sausage. Break up the sausage with a wooden spoon, you can leave larger chunks or break it up finely. I like a combination of both. Cook all the way through. Add chicken broth and Kale. Stir and cover with lid. By this time the pasta is probably done. Reserve about 1 cup of pasta water and drain the rest. Add pasta to the pan, toss with seasoning to taste, add cheese if you choose to and pasta water if it seems too dry. It’s important to add a little at a time, you can always add but you can’t take away. Serve in a bowl topped with more cheese!
Serves 5 with each serving about 1 1/2 cups. Each serving is around 370 calories depending on the amount of cheese you add. Not bad for pasta!