Rotini With Chickpeas, Sausage And Herbs (dupree)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Italian | Dupree | 8 | Servings |
INGREDIENTS
| 1 | T | Olive oil |
| 1 | lb | Hot Italian sausage, cut |
| into 2" chunks | ||
| 1 | Onion, sliced | |
| 4 | Garlic cloves, chopped | |
| 1 | T | Chopped fresh rosemary |
| 1 | T | Chopped fresh basil |
| 1 | T | Chopped fresh oregano |
| 2 | T | Red wine vinegar |
| 1 | c | Rotini pasta, dry measure |
| 20 | oz | Frozen spinach, thawed and |
| dried | ||
| 15 | oz | Garbanzo beans, drained and |
| rinsed | ||
| 1 | lb | Plum tomatoes |
| 26 | oz | Spaghetti sauce, bottled |
| Salt and pepper | ||
| 1 | c | Grated Parmesan cheese |
INSTRUCTIONS
Cook and drain the pasta. Seed tomatoes; cut into wedges. Preheat oven to 350 degrees F. Lightly grease a 9x13-inch baking pan. In a large skillet heat olive oil over medium heat. Add sausage, onion, garlic, rosemary, basil and oregano and cook, stirring, until sausage is browned, 8 to 10 minutes. Add red wine vinegar. In a large bowl toss together pasta (1 cup=4 oz), spinach, beans, tomatoes, spaghetti sauce and sausage mixture. Season to taste with salt and pepper. Pour into prepared pan, top with Parmesan cheese, and bake until cheese is browned and casserole is bubbly, about 30 minutes. Recipe By : Nathalie Dupree, Well-Stocked Pantry Posted to MC-Recipe Digest V1 #240 Date: Wed, 9 Oct 1996 15:30:14 -0700 (PDT) From: patH <phannema@wizard.ucr.edu>
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Nutrition (calculated from recipe ingredients)
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Calories: 388
Calories From Fat: 180
Total Fat: 20.4g
Cholesterol: 58.1mg
Sodium: 1340.4mg
Potassium: 668mg
Carbohydrates: 32.4g
Fiber: 8.2g
Sugar: 9.3g
Protein: 21g