Sausage Collard Greens Peppers Pasta Recipe

From time to time, we have those days when we forget to plan for dinner and decide just to wing it.  I created this dish from just that experience. I prefer collard greens frozen instead of cooking them from scratch. They taste better and save me some work at dinner time.  So, I decided to pull all my veggies from the freezer today.  Here's how I made this Sausage, Collard Greens, and Peppers Pasta Recipe. I hope you enjoy it.

Sausage, Collard Greens, and Peppers Pasta Recipe

Ingredients:

6 cups chicken broth
2 cups water
4 cups Egg Noodles
One garlic clove
14 oz mild pork sausage remove casing (chicken or turkey sausage works too)
1 tablespoon parsley (dried)
8 oz multi-color frozen peppers (blend pack)
4 cups Collard greens (Frozen and cut)
2 tablespoon Butter or Alternative butter spread

Instructions:

Boil chicken broth and water then add egg noodles as per package. Reserve ½ cup of broth/water mixture before draining the pasta. 

In a large skillet, add 1 tablespoon butter and then add garlic until fragrant.
Add the sausage and break the sausage mixture into small pieces until lightly brown.
Add the frozen peppers until cooked through but not browned about 3 minutes.
Then add the frozen collard greens until cooked through but not browned about 3 minutes.

Cook for another few minutes until the liquid disappears.
Add the drained pasta and ½ cup of broth/water reserve and mix. Let cook for 3 minutes.

Sprinkle Pecorino Romano cheese on top and serve warm.

Here's printable if you want to take it with you to pick up the groceries for this recipe.

Sausage Collard Greens Peppers Pasta Recipe

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April 11, 2017

by Sabrina Quairoli

Cuisine Italian

Category Pasta Recipes Pork Recipes Recipe

Quick meal for those days you forget to plan.

Persons

6

Serving Size

1 cup

Prep Time

15 minutes

Cook Time

15 minutes

Total Time

30 minutes

Ingredients

• 6 cups chicken broth
• 2 cups water
• 4 cups Egg Noodles
• One garlic clove
• 14 oz mild pork sausage remove casing (chicken or turkey sausage works too)
• 1 tablespoon parsley (dried)
• 8 oz multi-color frozen peppers (blend pack)
• 4 cups Collard greens (Frozen and cut)
• 2 tablespoon Butter or Alternative butter spread

Instructions

1. Boil chicken broth and water then add egg noodles as per package. Reserve ½ cup of broth/water mixture before draining the pasta.
2. In a large skillet, add 1 tablespoon butter and then add garlic until fragrant.
3. Add the sausage and break the sausage mixture into small pieces until lightly brown.
4. Add the peppers until cooked through but not browned
5. Then add the collard greens until cooked through but not browned.
6. Cook for another few minutes until the liquid disappears.
7. Add the drained pasta and ½ cup of broth/water reserve and mix. Let cook for 3 minutes.
8. Sprinkle Pecorino Romano cheese on top and serve warm.

Calories

439

18%

Fat

18 g

28%

Saturated

6.1 g

30%

Carbs

30 g

10%

Protein

35 g

Fiber

2.4 g

9.9%

Sugar

5.3 g

Sodium

1146 mg

47%

Trans fat

0.6 g

Cholesterol

138 mg

46%

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Notes

Make sure the veggies are frozen. This will help prolong the cooking time.

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Tags

Meals,

peppers,

Pork,

quick recipes,

Sausage,

Weeknight

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