Keep broccoli in your fridge at all times—it holds up well and is an excellent source of vitamins A and C.
200 g spiral pasta
4 cups broccoli florets
100 g Ingham Italian Turkey Sausage, removed from the casing
1 tablespoon extra virgin olive oil
6 cloves garlic, sliced
1 can (240 g) cannellini beans, rinsed and drained
3/4 cup salt-reduced chicken stock
1/4 teaspoon freshly ground black pepper
1/4 cup grated Romano cheese
1. Bring a large pot of lightly salted water to a boil. Add the pasta and cook according to the package directions. Add the broccoli to the pot during the final 2 minutes of cooking. Drain the pasta and broccoli.
2. Heat a large non-stick frying pan over medium-high heat. Add the sausage and cook, breaking it into smaller pieces with a wooden spoon, until the sausage starts to brown, 4 to 5 minutes. Add the oil and garlic and cook until the garlic starts to brown, 1 to 2 minutes. Stir in the beans and cook for 1 minute. Add the stock and bring to a boil. Stir in the pasta-broccoli mixture and black pepper. Cook until hot, about 1 minute. Remove from the heat and stir in the cheese.
Calories 375 Kilojoules 1,570 Total Fat 22 g Saturated Fat 3.5 g Sodium Carbohydrate Dietary Fibre Protein 22 g 3.5 g 390 mg 19 g 5 g 27 g