Farfalle With Turkey Sausage, Leeks, And Broccoli Rabe

• 3/4 pound broccoli rabe (rapini), cut into 4-inch pieces (about 1 bunch)
• 8 ounces uncooked farfalle (bow tie pasta)
• 1 tablespoon olive oil
• 2 cups thinly sliced leek (about 2 large)
• 1/2 teaspoon crushed red pepper
• 2 garlic cloves, thinly sliced
• 1 pound turkey Italian sausage
• 1/2 teaspoon grated lemon rind
• 1/2 cup fat-free ricotta cheese
• 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
• 1/4 teaspoon kosher salt

1. Cook broccoli rabe in boiling water in a large Dutch oven 2 minutes or until wilted. Remove broccoli rabe with a slotted spoon. Rinse under cold water; drain. Reserve 3/4 cup cooking liquid.
2. Cook pasta according to package directions, omitting salt and fat. Drain.
3. Heat oil in a large nonstick skillet over medium heat. Add leek to pan; cook 2 minutes or until wilted, stirring occasionally. Stir in pepper and garlic; cook 2 minutes, stirring occasionally. Increase heat to medium-high. Remove casings from sausage. Add sausage to pan; saute 4 minutes, stirring to crumble. Add 1/2 cup reserved cooking liquid; cook 5 minutes or until sausage is done. Add remaining 1/4 cup reserved cooking liquid, broccoli rabe, pasta, and rind to pan; toss to combine. Cook 5 minutes or until thoroughly heated. Remove from heat; stir in cheeses and salt.

broccoli rabe, pasta, olive oil, red pepper, garlic, sausage, lemon rind, ricotta cheese, cheese, kosher salt

Taken from www.myrecipes.com/recipe/farfalle-with-turkey-sausage-leeks-broccoli-rabe (may not work)