Bowtie Pasta

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Pork sausage

  Fresh, raw

  16 oz or 454g

• Garlic

  Raw

  3 cloves, minced or 9g

• Pasta

  Corn, dry

  16 oz or 454g

• Chicken broth

  Soup, canned, less/reduced sodium

  300g

• Oregano

  Spices, dried

  1 tsp, leaves or 1g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ½ tsp or 1g

• Broccoli

  Stalks, raw

  4 stalk or 456g

• Sun-dried tomatoes

  50g

• Heavy whipping cream

  Fluid

  33g

• Parmesan cheese

  Grated

  50g

• Lemon juice

  Raw

  2 tbsp or 30g

• Chili

  No beans, canned entree

  100g

Directions

1. Heat a large pot over medium-high heat. Add the olive oil, then the sausage. Cook, breaking the sausage into small pieces with a wooden spoon, until it is golden brown and no longer pink, about 6 minutes. With a slotted spoon, remove the sausage to a plate and set aside.
2. Reduce the heat to medium and add the garlic cloves. Cook for 1 minute.
3. Add the pasta, broth, 2 cups of water, oregano, salt, and pepper to the pot and bring to a simmer. Reduce heat to medium or medium low to keep it simmering for 5 minutes, stirring occasionally to prevent sticking.
4. Stir in the broccoli. Cover the pot and let cook until the pasta and broccoli are just tender, about 5 minutes, stirring half-way through.
5. Uncover the pot. Add the sun-dried tomatoes, heavy cream, and reserved sausage. Cook until heated through, about 1 minute.
6. Remove from the heat and stir in the parmesan cheese and lemon juice. Serve topped with more parmesan cheese and red chili flakes, if you like.

Similar Foods

• Chicken Florentine Bowtie Pasta Bake