Sausage and Bean Ragù on Quinoa Macaroni |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Quinoa (KEEN-wah) is a South American grain prized for its high protein content. Use whole wheat macaroni, which includes eight essential amino acids, if you can't find it. Ingredients:
1 (16-ounce) package quinoa macaroni |
1 tablespoon olive oil |
1 cup finely chopped onion (about 1 medium) |
2 garlic cloves, minced |
1 pound bulk turkey italian sausage |
1/2 cup dry white wine |
1/2 cup fat-free, less-sodium chicken broth |
1/2 teaspoon fennel seeds |
1/4 teaspoon freshly ground black pepper |
2 (16-ounce) cans cannellini beans or other white beans, rinsed and drained |
2 (14.5-ounce) cans diced tomatoes, undrained |
1/2 cup (2 ounces) shaved romano cheese |
Directions:
1. Cook pasta according to package directions, omitting salt and fat.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 3 minutes. Add sausage; cook until browned, stirring to crumble. Stir in wine, scraping pan to loosen browned bits. Add broth and next 4 ingredients (through tomatoes); bring to a boil. Reduce heat, and simmer 15 minutes.
3. Add pasta, stirring well. Top evenly with cheese. Serve immediately.
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