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Suggested Serving Size

1 1/4 cups pasta, 1/2 cup sauce

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Ingredients

• 12 oz whole grain rigatoni pasta
• 4 cups broccoli florets (about 1 large bunch)
• 1 Tbsp olive oil
• 2 garlic cloves, minced
• 1/4 cup chopped onion
• 8 oz turkey sausage, casings removed
• 2 Tbsp chopped fresh basil leaves
• 2 Tbsp chopped flat-leaf parsley
• 2 Tbsp all-purpose flour
• 1 can (18 oz) cannellini beans, rinsed and drained
• 2 cups reduced-sodium chicken stock
• 1/8 tsp crushed red pepper flakes (optional)
• 3/4 cup grated Parmesan cheese
• 1/8 tsp ground black pepper

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Preparation

1. Bring a large pot of water to a boil, add the pasta, and cook for 7 minutes. Add broccoli to boiling pasta and cook for 3 minutes, or until pasta is al dente. In a colander, drain the pasta and broccoli and transfer to a large bowl.
2. In a skillet, heat oil over medium-high heat until hot. Add garlic and sauté for 1 minute, or until golden brown. Add onion and sauté for 3 minutes, or until softened. Add sausage, basil and parsley. Using a wooden spoon, break up the sausage, and cook for 3 minutes, or until the sausage is browned. Add flour and sauté about 3 minutes. Add beans, chicken stock and crushed red pepper (if using), increase heat to high and bring to a boil. Reduce heat to medium and simmer for 5 to 8 minutes, or until sauce starts to thicken. Stir in 1/4 cup of the cheese and cook for 3 minutes, or until sauce thickens. Season with black pepper. Stir in remaining 1/2 cup cheese and simmer for 2 minutes.
3. Toss the pasta and broccoli with the sauce. Serve immediately.

Nutrition

Calories	333
Total Fat	8g
Sat Fat	3g
Cholesterol	34mg
Sodium	525mg
Total Carbs	47g
Fibers	8g
Proteins	18g