Pasta with Sausage and Greens |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
3 cups uncooked fusilli (about 8 ounces short twisted spaghetti) |
12 cups torn escarole (about 1 head) |
1 tablespoon olive oil |
1 (12-ounce) package basil, pine nut, and chicken sausage (such as gerhard's), cut into 1/2-inch-thick slices |
1 cup chopped onion |
2 teaspoons bottled minced garlic |
1/4 cup fat-free, less-sodium chicken broth |
1/4 cup dry white wine |
2 tablespoons country-style dijon mustard |
1 (15-ounce) can cannellini beans or other white beans, rinsed and drained |
1 cup chopped tomato |
Directions:
1. Cook the fusilli in boiling water 7 minutes, omitting salt and fat. Stir in escarole, and cook for 4 minutes. Drain and set aside.
2. While fusilli is cooking, heat olive oil in a large nonstick skillet over medium-high heat. Add sausage, and sauté 5 minutes. Add onion and garlic, and saute 3 minutes. Add broth and wine; bring mixture to a boil. Reduce heat, and simmer 3 minutes or until liquid almost evaporates. Stir in mustard and beans; cook 2 minutes or until thoroughly heated. Combine pasta mixture, sausage mixture, and tomato in a large bowl; toss well. Serve immediately.
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