Nutritional Information
Calories: 385
Fat: 8.9g
Protein: 17.3g
Carbohydrates: 64.3g
Fiber: 8.3g
Cholesterol: 18mg
Sodium: 658mg
Calcium: 119mg
Whole Wheat Pasta With Roberts Sausage,
Leeks And Fontina Cheese

Ingredients

  • 6 quarts water
  • 2 ½ teaspoons salt, divided (aisle # 6)
  • 1 pound Gia Russa gourmet uncooked whole wheat penne or rigatoni pasta (aisle # 7)
  • 1 tablespoon olive oil divided (aisle # 6)
  • 1 four ounce Roberts sweet Italian sausage link (service meat & seafood department)
  • 2 cups chopped fresh leeks (produce department)
  • 4 cups shredded Savoy style cabbage (produce department)
  • 1 cup fat-free, less-sodium College Inn chicken broth (aisle # 6)
  • 1/4 teaspoon freshly ground black pepper (spice rack aisle # 8)
  • ½ cup - about 2 ounces shredded Fontina cheese (food court cheese department)


Directions
  
  1. Bring 6 quarts water and 2 teaspoons salt to a boil in a large stockpot. Stir in pasta; partially cover, and return to a boil, stirring frequently. Cook 8 minutes or until pasta Is almost al dente, stirring occasionally. Drain.
  2. While pasta cooks, heat olive oil in a Dutch oven over medium-high heat.
  3. Remove casing from the sausage. Add sausage to Dutch oven; cook 2 minutes or until lightly browned, stirring to crumble.
  4. Add leeks; cook 2 minutes or until leek is soft, stirring frequently. Add cabbage cook 2 minutes or until cabbage wilts, stirring frequently. Add remaining ½ teaspoon salt, broth, pepper and bring to a boil. Reduce heat, and simmer 15 minutes or until vegetables are very tender.
  5. Add pasta to Dutch oven, tossing well to coat; bring to a boil. Reduce heat, and cook 1 minute, stirring constantly, or until pasta is al dente. Remove from heat; stir in cheese.
  6. Serve immediately.

Servings
Serves 6, serving size: about one and 2/3 cups each
Time To Cook
Total Cooking time: 40 minutes.
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