MENU

Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
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."
-Alexandre Dumas

The refrigerator light goes on...

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

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


 

Fettuccine with Sausage and Sun Dried Tomato Pesto



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.

3 quarts water
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)
1/4 tsp salt
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.

Nutrition Facts

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  
Cholesterol 26mg 10%
Sodium 698mg 28%
Total Carbohydrates 65g 19%
    Dietary Fiber 8g 29%
    Sugars 7g  
Protein 23g  
Vitamin A 53% Vitamin C 47%
Calcium 22% Iron 40%
Vitamin K 186 mcg Potassium 758 mg
Magnesium 165 mg