pasta dish with lower fat/calories
1) Heat 1 tsp of oil in skillet over medium-high heat.add sausage & cook, breaking up with a wooden spoon, until browned. Transfer to a paper towel-lined plate.
2) Add tsp of oil, fennel, onion and some salt to the skillet. Cover & cook, stirring occasionally, until veg are softened. Uncover, stir in garlic & pepper flakes & cook until fragrant ( about 30 seconds).
3) Stir in flour & cook about 1 min. Whisk in broth and wine & bring to a simmer, scraping up browned bits. Cook, stirring occasionally, until sauce is thickened & reduced to 3 cups. ( 1/2 hour at least).Remove from heat & add sausage, basil, pine nuts & lemon juice.
4) Prepare pasta, drain & save 1/2 c of cooking water. Drain & return to pot.
5) Add sauce to pasta & toss to coat, adding cooking water if needed.
6) Sprinkle with salt & pepper and Romano Cheese.
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Serving Size: 1 Serving (325g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 182 | ||
Calories from Fat: 90 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10g | 13 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 31.8mg | 10 % | |
Sodium 604.8mg | 21 % | |
Potassium 468.8mg | 12 % | |
Total Carbohydrate 10g | 3 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 8.1g | ||
Protein 12.5g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 182
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