Sausage, Tomato, White Bean and Corkscrew Pasta Toss |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Resistant starch: 5 grams Ingredients:
1 tablespoon olive oil |
2 links (6 ounces) low-fat italian sausage, thinly sliced |
1 (26-ounce) can diced tomatoes, juice included |
1 (15-ounce) can unsalted cannellini beans, rinsed and drained |
2 teaspoons dried oregano or 1 teaspoon fresh |
1/2 teaspoon chili flakes |
1/2 pound whole-wheat fusilli pasta, cooked according to package directions |
1/4 cup freshly grated parmesan cheese |
2 tablespoons chopped parsley |
Directions:
1. Heat oil in a sauté pan over medium-high heat.
2. Add sausage and cook until browned, 5-6 minutes.
3. Add tomatoes with juices, beans, oregano, chili flakes, salt, and pepper and bring to a low boil.
4. Reduce heat and cook until liquid reduces slightly, 3-4 minutes.
5. Stir in pasta and heat through, 2-3 minutes.
6. Divide among 4 bowls and garnish each bowl with 1 tablespoon Parmesan and 1/2 tablespoon parsley.
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