Farfalle with Turkey Sausage, Leeks, and Broccoli Rabe

Ingredients

• 0.8 pound broccoli rabe cut into 4-inch pieces 1 bunch rapini
• 0.5 teaspoon pepper red crushed
• 8 ounces farfalle pasta uncooked bow tie pasta
• 0.5 cup ricotta cheese fat-free
• 2  garlic cloves thinly sliced
• 1 pound turkey sausage italian
• 0.3 teaspoon kosher salt 
• 2 cups leek thinly sliced 2 large
• 0.5 teaspoon lemon rind grated
• 1 tablespoon olive oil 
• 1 ounce parmigiano-reggiano cheese fresh grated

Equipment

• frying pan
• slotted spoon
• dutch oven

Directions

1. Cook broccoli rabe in boiling water in a large Dutch oven 2 minutes or until wilted.
2. Remove broccoli rabe with a slotted spoon. Rinse under cold water; drain. Reserve 3/4 cup cooking liquid.
3. Cook pasta according to package directions, omitting salt and fat.
4. Drain.
5. Heat oil in a large nonstick skillet over medium heat.
6. Add leek to pan; cook 2 minutes or until wilted, stirring occasionally. Stir in pepper and garlic; cook 2 minutes, stirring occasionally. Increase heat to medium-high.
7. Remove casings from sausage.
8. Add sausage to pan; saute 4 minutes, stirring to crumble.
9. Add 1/2 cup reserved cooking liquid; cook 5 minutes or until sausage is done.
10. Add remaining 1/4 cup reserved cooking liquid, broccoli rabe, pasta, and rind to pan; toss to combine. Cook 5 minutes or until thoroughly heated.
11. Remove from heat; stir in cheeses and salt.