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Farfalle With Sun-Dried Tomato Pesto, Sausage and Fennel

 
One serving costs about $2.89 One serving costs about $2.89

$2.89 per serving

1 people like this recipe

1 likes

This recipe is ready in 20 minutes

Ready in 20 minutes

4 lunch,main course,main dish,dinner
spoonacular Score:75%

Spoonacular Score: 75%

 

Farfalle With Sun-Dried Tomato Pesto, Sausage and Fennel might be just the main course you are searching for. This recipe serves 4 and costs $2.52 per serving. One serving contains 811 calories, 35g of protein, and 31g of fat. If you have vegetable stock, fennel bulb, sun-dried tomato pesto, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. This recipe is liked by 1 foodies and cooks. From preparation to the plate, this recipe takes approximately 20 minutes. All things considered, we decided this recipe deserves a spoonacular score of 65%. This score is pretty good. Try Sun Dried Tomato Pesto Pasta with Zoodles, Easy Vegan Sun Dried Tomato Pesto, and Farfalle with Zucchini and Sun Gold Tomato Sauce for similar recipes.

Ingredients

Servings:
1 lb
1 lb dried farfalle
dried farfalle
1
1  fennel bulb
fennel bulb
some
some fresh parsley
fresh parsley
2
2  garlic cloves
garlic cloves
0.5 cups
0.5 cups heavy cream
heavy cream
2 Tbsps
2 Tbsps olive oil
olive oil
4 Tbsps
4 Tbsps parmesan cheese
parmesan cheese
some
some bell pepper
bell pepper
some
some salt
salt
0.5 cups
0.5 cups sun-dried tomato pesto
sun-dried tomato pesto
3 links
3 links turkey sausage
turkey sausage
1 cup
1 cup low sodium vegetable stock
low sodium vegetable stock
1 lb dried farfalle
1 lb
dried farfalle
1  fennel bulb
1
fennel bulb
some fresh parsley
some
fresh parsley
2  garlic cloves
2
garlic cloves
0.5 cups heavy cream
0.5 cups
heavy cream
2 Tbsps olive oil
2 Tbsps
olive oil
4 Tbsps parmesan cheese
4 Tbsps
parmesan cheese
some bell pepper
some
bell pepper
some salt
some
salt
0.5 cups sun-dried tomato pesto
0.5 cups
sun-dried tomato pesto
3 links turkey sausage
3 links
turkey sausage
1 cup low sodium vegetable stock
1 cup
low sodium vegetable stock

Equipment

sauce pan
sauce pan
frying pan
frying pan
grill
grill
tongs
tongs
sauce pan
sauce pan
frying pan
frying pan
grill
grill
tongs
tongs


Instructions

  1. Heat the olive oil over a medium heat in a large sauce pan. Add the fennel and cook until it softens and starts to brown, about 5 minutes. Add minced garlic and give it a quick stir. Add the vegetable stock and sun-dried tomato pesto. Bring to a boil, reduce heat to simmer and sir in cream.
  2. Meanwhile, heat a cast iron pan or skillet over a medium high heat. Add sausage links or chicken breast and grill until done. Slice into bite sized pieces and add to sauce.
  3. Meanwhile, cook the pasta according to package instructions. Drain and add to the sauce. Using tongs, mix the sauce and pasta together. Garnish with Parmesan cheese and fresh parsley and enjoy.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.89
Ingredient
1 pound dried farfalle
1 fennel bulb
some fresh parsley
2 garlic cloves
½ cups heavy cream
2 tablespoons olive oil
4 tablespoons parmesan cheese
some bell pepper
½ cups sun-dried tomato pesto
3 links turkey sausage
1 cup low sodium vegetable stock
Price
$1.46
$0.78
$0.63
$0.13
$0.65
$0.33
$0.42
$1.50
$2.13
$2.78
$0.76
$11.57

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • You can easily replace regular noodles with whole wheat noodles to add a little extra fiber, protein, vitamins, and minerals to this dish. Just don't make the mistake of assuming that because the pasta is whole wheat, you can eat as much as you want. The calories and the effect on your blood sugar is not so drastically different!

  • get more health tips

Price Tips

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If parmesan plays a big role in the flavor of your dish (or if you're a serious foodie or serious about avoiding additivies) it might be worth your time to track down "true" parmesan, Parmigiano Reggiano.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • The best method for cooking pasta is pretty controversial, but most sources seem to reach a consensus. Check out our lesson on how to cook pasta in the academy.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • get more cooking tips

Green Tips

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

Disclaimer

Nutritional Information

Quickview
833 Calories
35g Protein
31g Total Fat
100g Carbs
33% Health Score
Limit These
Calories
833
42%

Fat
31g
48%

  Saturated Fat
11g
71%

Carbohydrates
100g
34%

  Sugar
9g
10%

Cholesterol
110mg
37%

Sodium
1350mg
59%

Get Enough Of These
Protein
35g
72%

Vitamin C
111mg
135%

Selenium
73µg
105%

Vitamin A
3613IU
72%

Vitamin K
74µg
71%

Manganese
1mg
64%

Phosphorus
470mg
47%

Vitamin B6
0.81mg
40%

Vitamin B3
7mg
35%

Fiber
8g
33%

Zinc
4mg
32%

Potassium
929mg
27%

Magnesium
101mg
25%

Vitamin B2
0.4mg
24%

Copper
0.47mg
23%

Iron
3mg
22%

Folate
82µg
21%

Vitamin B12
1µg
20%

Calcium
190mg
19%

Vitamin B5
1mg
18%

Vitamin E
2mg
18%

Vitamin B1
0.23mg
15%

Vitamin D
0.23µg
2%

covered percent of daily need

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