Whole Wheat Rotini With Spicy Turkey Sausage And Mustard Greens

Total Time: 32 mins Preparation Time: 7 mins Cook Time: 25 mins

Ingredients

• 1 (14 ounce) can fat-free low-sodium chicken broth, divided
• 4 quarts water
• 1 (13 1/2 ounce) package uncooked whole wheat rotini (corkscrew pasta)
• 1 1/2 cups chopped yellow onions (about 1 large)
• 2 garlic cloves, minced
• 1 lb hot italian turkey sausage
• 8 ounces bagged prewashed cut mustard greens
• 1/2 cup half-and-half
• 1/2 cup grated fresh pecorino romano cheese
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper

Recipe

• 1 place 1/2 cup broth in a small saucepan over medium heat; simmer until reduced to 3 tablespoons (about 6 minutes).
• 2 remove from heat.
• 3 combine water and remaining broth in a large dutch oven.
• 4 bring to a boil over high heat; stir in pasta.
• 5 cook, uncovered, 10 minutes or until al dente.
• 6 drain well; place pasta in a large bowl.
• 7 keep warm.
• 8 heat a dutch oven over medium heat.
• 9 coat pan with cooking spray.
• 10 add onion; cook 4 minutes or until tender, stirring occasionally.
• 11 add garlic; cook 1 minute, stirring constantly.
• 12 remove casings from sausage.
• 13 add sausage to pan; cook 6 minutes or until browned, stirring to crumble.
• 14 stir in greens; cook 2 minutes or until greens wilt.
• 15 add reduced broth, half-and-half, and cheese.
• 16 cook 4 minutes or until cheese melts and mixture thickens, stirring frequently.
• 17 add sausage mixture to pasta, and sprinkle with salt and freshly ground pepper.
• 18 toss well to combine.
• 19 serve immediately.