directions
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1
In a large pot of boiling water, cook the fusilli until just tender
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2
Drain well and set aside
-
3
Meanwhile, in a medium bowl, coat the sausage chunks with a mix of yogurt, salt and black pepper, then dredge with breadcrumbs
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4
Mix until sausage chunks are well coated
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5
Set aside
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6
In a large skillet, heat the oil until hot but not smoking over medium heat
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7
Add the coated sausage and saute lightly about 2 minutes until coating is slightly crusty on all sides
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8
Remove and set aside To the same pan, add the scallions, dill, cauliflower and bell pepper and cook until the cauliflower is lightly golden, about 2 minutes
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9
Stir in the tomatoes with their juices, the broth, and tomato paste, then bring to a boil. Add the sausage, reduce to a simmer, cover, and cook until the sausage is just cooked through, about 5 minutes
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10
Stir in the fusilli and cook, uncovered, until the fusilli is just heated through, about 3 minutes longer
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11
Divide the sausages, fusilli, and vegetables among 4 bowls and serve.
Lamb Sausage with Spinach Fusilli
ingredients
- 6 ounces spinach fusilli pasta
- 1/2 pound lamb sausage
- with rosemary, cut into
- 1-inch chunks
- 3 tablespoons plain low-fat yogurt
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons plain dried
- breadcrumbs, crushed
- 2 teaspoons olive oil
- 1/3 cup minced scallions
- 1/4 cup snipped, fresh dill
- 3 cups cauliflower florets
- 1 red bell pepper, diced
- 1 14-1/2 ounce can stewed tomatoes,
- chopped with their juices
- 1/3 cup no-fat chicken broth
- 2 tablespoons tomato paste