Sausage Penne Pasta with Swiss Chard | Serving Livingston, McLean and Woodford Counties | Illinois E

Ingredients

• 12 ounces whole grain penne pasta
• 16 ounces turkey sausage
• 2 Tablespoons olive oil
• 2 garlic cloves, minced
• 1 bunch Swiss chard, stems removed, leaves chopped
• 1 Tablespoon plus 1 teaspoon all-purpose flour
• 1 ¾ cup nonfat milk
• ½ cup grated Parmesan cheese
• Lemon zest grated from 1 lemon
• Bring a large pot of water to boil; add the pasta and cook according to the package directions (omit salt); drain and set aside.
• In a large saucepan or stew pot, heat sausage over medium heat, crumbling as it cooks until browned. Drain excess grease and transfer sausage to a bowl.
• Heat oil in saucepan and add garlic. Cook 1-2 minutes.
• Add Swiss chard leaves, stirring occasionally, until wilted.
• Stir in flour and cook 1-2 minutes.
• Add the milk to the chard mixture and bring to a boil; reduce heat and simmer.
• Stir in Parmesan and lemon zest and cook until slightly thickened.
• Add the sausage and pasta stirring until coated with sauce.