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Farfalle with Cauliflower and Turkey Sausage by laticia jefferson serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

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

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.

Categories:

Main Dishes
Pasta/Rice/Potatoes