Farfalle with Sausage, Cannellini Beans, and Kale |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Use a vegetable peeler to shave fresh Parmesan cheese on top of this rustic pasta dish featuring sun-dried tomatoes, turkey Italian sausage, and fresh kale. Ingredients:
8 ounces uncooked farfalle (bow tie pasta) |
1/4 cup oil-packed sun-dried tomatoes |
1 1/2 cups chopped onion |
8 ounces hot turkey italian sausage |
6 garlic cloves, minced |
1 teaspoon dried italian seasoning |
1/4 teaspoon crushed red pepper |
1 (14-ounce) can fat-free, less-sodium chicken broth |
1 (16-ounce) package fresh kale |
1 (15-ounce) can cannellini beans, rinsed and drained |
1 ounce shaved fresh parmesan cheese (about 1/4 cup) |
Directions:
1. Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1 cup cooking liquid; keep warm.
2. Drain tomatoes in a small sieve over a bowl, reserving 2 teaspoons oil; slice tomatoes. Heat a large Dutch oven over medium heat. Add sliced tomatoes, reserved 2 teaspoons tomato oil, onion, and sausage to pan; cook 10 minutes or until sausage is browned, stirring to crumble. Add garlic to pan; cook 1 minute. Add seasoning, pepper, and broth to pan. Stir in kale; cover and simmer 5 minutes or until kale is tender. Stir in pasta, reserved 1 cup cooking liquid, and beans.
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