I suppose you can classify whole wheat pasta along side with eggplant-one of those things that I pretty much hated upon encountering it, but may give it a chance again if it gives me a really really good reason to. However, J doesn’t like the stuff, so it may be a while. That being said, I made this dish without whole wheat pasta. Sorry-the last time I tried it it was grainy and weird and corrugated cardboard would have tasted better.
Whole Wheat Penne with Broccoli & Sausage
Total time 25 minutes 4 servings
-12 oz penne pasta (whole wheat if you so choose)
-1 lg bunch broccoli, cut into florets
-12 oz hot Italian turkey sausage
-1 pt grape tomatoes, each cut in half
-1/2 c loosely packed fresh basil, chopped
-1/4 c freshly grated Pecorino Romano cheese (or Italian Blend containing Romano)
1. Heat stockpot of salted water to boiling on high. Add pasta and cook as label directs, adding broccoli when 3 minutes of cooking time remain. Reserve 1/2 c cooking water; drain pasta and broccoli (feel free to allow the remaining pasta water to cool and then pour on your lawn or plants).
2. Meanwhile, thinly slice sausage on the diagonal. In a large nonstick skillet, cook sausage on medium 7 to 8 minutes or until it begins to brown, stirring occasionally. Add tomatoes and cook 5 minutes longer, stirring.
3. Stir pasta, broccoli, and 1/4 c pasta cooking water into sausage mixture in skillet; heat through, adding additional cooking water if needed. Remove from heat; stir in basil and cheese.
This recipe was adapted from a Family Circle magazine recipe.
This past week was “use what’s in the freezer/pantry because we’re broke” week, so there were various substitutions. That’s also another reason for not using whole wheat pasta-didn’t have it. In the place of the hot Italian turkey sausage, we had some turkey brats. I really liked this dish-even J liked it (which surprised me-sometimes he gets weird about pastas without outright sauces). I didn’t feel like a fatass after eating it, either.
As I’ve said before, my skillet is very small. At the point where it tells you to stir everything into the skillet, I stirred it into the stock pot I had used for cooking the pasta. Also, every time that I use just the florets of the broccoli, I trim the stalks/stems and slice them thinly for a marvelous and interesting looking addition to stir fry-the cross sections of the large part of the stem have the most interesting shape.