Satisfying like a big bowl of warm comfort food, this pasta dish sneakily includes a ton (2 bunches to be precise) of fiber and iron-packed mustard greens. Sweet Italian sausage adds lots of spicy flavor and meaty satisfaction. The recipe calls for orecchiette, but of course it’s okay to substitute whatever pasta you have in the pantry. Red pepper flakes, toasted bread crumbs, and freshly grated Parmesan cheese take dinner over the top. If there are any leftovers, enjoy them the next day for lunch (tastes like a sophisticated pasta salad).
1 pound sweet Italian sausage
2 tablespoons olive oil
2 cloves garlic, chopped
2 bunches mustard greens, stemmed and coarsely chopped
¼ teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon crushed red pepper
1 pound cooked orecchiette
Toasted bread crumbs and grated Parmesan, for serving
Sat fat 4.65g
How to Make It
Cook the sausage in olive oil in a large skillet over medium until browned. Add garlic, mustard greens, salt, black pepper, and crushed red pepper. Cook until the greens are wilted, about 2 minutes.
Add orecchiette and toss to combine. Serve topped with bread crumbs and Parmesan.
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