This recipe is NOT safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish and use sausage that is labeled gluten-free.
"The air of Provence was particularly perfumed by the refined essence of this mystically attractive bulb."
If you are on a lower sodium diet, leave out the salt. It will be a little higher than we post for recipes labeled "low sodium" here at Dr. Gourmet, but only by about 25 mg.
I generally look for sausage that contains 300 mg of sodium per ounce. Recently we reviewed sausages from Applegate Farms and I used the Chicken and Sage Breakfast Sausage for this recipe because it is widely available, fairly low in sodium and we found it tasty.
Servings: 2 | Serving size: 2 ounces pasta with veggies and sausage
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe also requires making Sun Dried Tomato Pesto
This recipe makes fair leftovers. Reheat gently.
|4 ounces||whole wheat or gluten-free fettuccine|
|2 tsp||olive oil|
|3 ounces||spicy sausage (diced or crumbled)|
|1 large||leek (sliced crosswise)|
|1 large||tomato (seeded and cut into strips)|
|fresh ground black pepper (to taste)|
|1 ounce||goat cheese|
|4 Tbsp||Sun Dried Tomato Pesto|
Place the water in a large stock pot over high heat.
When the water begins to boil, add the pasta. Stir occasionally.
While the water is heating, place a medium skillet over medium high heat.
Add the sausage. Cook for about two minutes, stirring frequently.
Add the leek and cook for about 5 minutes, stirring frequently.
Add the tomato, salt, pepper, goat cheese and pesto along with 1/2 cup of water from the pasta pot.
Toss together until the cheese is melted. Drain the pasta and add it to the sauce. Toss until coated and serve.
Serving size: 2 ounces pasta with veggies and sausage
|Calories 510||Calories from Fat 180|
|% Daily Value|
|Total Fat 20g||31%|
|Saturated Fat 2g||26%|
|Monounsaturated Fat 6g|
|Trans Fat 0g|
|Total Carbohydrates 65g||19%|
|Dietary Fiber 8g||29%|
|Vitamin A 53%||Vitamin C 47%|
|Calcium 22%||Iron 40%|
|Vitamin K 186 mcg||Potassium 758 mg|
|Magnesium 165 mg|