Nutrition Facts

• • Calories: 333
  • Fat: 8g
  • Saturated Fat: 3g
  • Cholesterol: 34mg
  • Sodium: 525mg
  • Carbohydrates: 47g
  • Fiber: 8g
  • Protein: 18g

Ingredients

• • 12 oz whole grain rigatoni pasta
  • 4 cups broccoli florets (about 1 large bunch)
  • 1 Tbsp olive oil
  • 2 garlic cloves, minced
  • 1/4 cup chopped onion
  • 8 oz turkey sausage, casings removed
  • 2 Tbsp chopped fresh basil leaves
  • 2 Tbsp chopped flat-leaf parsley
  • 2 Tbsp all-purpose flour
  • 1 can (18 oz) cannellini beans, rinsed and drained
  • 2 cups reduced-sodium chicken stock
  • 1/8 tsp crushed red pepper flakes, optional
  • 3/4 cup grated Romano cheese
  • 1/8 tsp black pepper

Preparation

• • Bring a large pot of water to a boil, add the pasta, and cook for 7 minutes. Add broccoli to boiling pasta and cook for 3 minutes, or until pasta is al dente.
  • In a colander, drain the pasta and broccoli and transfer to a large bowl.
  • In a skillet, heat oil over medium-high heat until hot. Add garlic and sauté for 1 minute, or until golden brown. Add onion and sauté for 3 minutes, or until softened.
  • Add sausage, basil and parsley. Using a wooden spoon, break up the sausage, and cook for 3 minutes, or until the sausage is browned.
  • Add flour and sauté about 3 minutes. Add beans, chicken stock and crushed red pepper (if using), increase heat to high and bring to a boil.
  • Reduce heat to medium and simmer for 5 to 8 minutes, or until sauce starts to thicken. Stir in 1/4 cup of the cheese and cook for 3 minutes, or until sauce thickens. Season with black pepper. Stir in remaining 1/2 cup cheese and simmer for 2 minutes.
  • Toss the pasta and broccoli with the sauce. Serve immediately.

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