Jan's Cavatelli with Broccoli Rabe

1. 1

   Bring a large pot of lightly salted water to a boil. Cook the cavatelli in the boiling water, stirring occasionally, until tender yet still slightly firm, 9 to 11 minutes. Drain.

2. 2

   Refill the same pot with salted water and bring it to a boil. Add the broccoli rabe; cook until tender, 7 to 10 minutes. Drain.

3. 3

   Heat the butter and olive oil in a large skillet over medium heat. Add the sausage and onion; cook and stir until the sausage is no longer pink, 5 to 7 minutes. Stir in the broccoli rabe, roasted red peppers, and garlic. Cook until the flavors meld, about 5 minutes.

4. 4

   Dissolve the chicken stock with the white wine and water in a small bowl. Whisk in the cornstarch. Pour the chicken stock mixture into the skillet. Season with salt and pepper. Bring the sauce to a simmer and cook until slightly thickened, 3 to 5 minutes. Remove from the heat.

5. 5

   Pour the sauce over the cooked cavatelli and top with Parmesan cheese. Toss gently and serve.

• Calories 214.98 kcal Moderate
• Protein 12.28 g Good Source
• Carbs 5.13 g Moderate
• Total Fat 14.95 g Moderate
• Saturated Fat 5.88 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 47.38 mg Moderate
• Sodium 487.76 mg High
• Fiber 0.79 g Low Source
• Sugar 1.73 g Low Source
• Added Sugar 0.63 g Low Source
• Calcium 96.2 mg Low Source
• Iron 0.87 mg Low Source
• Potassium 75.49 mg Low Source
• Vitamin A 15.14 mcg_rae Low Source
• Vitamin C 1.39 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Corn 🌽
• Garlic 🧄
• Onions 🧅
• Alcohol 🚫🍷