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.
Leeks are a member of the onion family but with a milder sweeter flavor. They look like overgrown green onions or scallions. The white part grows below ground, so leeks are usually pretty dirty and need plenty of washing.
Cut the leek at the lower end of the green top and run water over the leaves as they separate. Usually the rings of the white part have dirt embedded in them towards the top. Slice the leek in an X across the top and gently clean the dirt from between the rings under cold water.
4 ounces leeks = 69 calories, 0g fat, 0g sat fat, 0g mono fat, 2g protein, 16g carbohydrates, 23mg sodium, 0mg cholesterol
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
Servings = 2
Amount Per Serving
|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|