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Farfalle with Cauliflower and Turkey Sausage
by laticia jefferson
serves: 4
  Lia Huber, Cooking Light, DECEMBER 2008

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.

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
Ingredients:
  2 4 oz   links mild Italian turkey sausage
  3 cups   small cauliflower florets
  2 tbsp   extra-virgin olive oil, divided
  1/2 tsp   salt, divided
  5   garlic cloves, sliced
  4 cups   uncooked farfalle (bow tie pasta)
  1/2 tsp   crushed red pepper
  1/2 cup   (2 oz) grated fresh pecorino Romano cheese
  1/4 tsp   freshly ground black pepper
Directions:
  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.