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RECIPE TYPE
Pork, Pasta
SERVES
Serves 4
Prep time: 20 min
Total time: 1 hr
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).
Protein 32g | Fibre 5g |
Fat 25g | Sugar 7g |
Carbs 78g | Sodium 640mg |
