Farfalle with Sausage, Cannellini Beans, and Kale

  • Currently 4/5
Clearly this is a traditional meat dish so nutritional information is for actual meat sausage. Can substitute vegetarian sausage, but nutritional information with change.
8 oz uncooked farfalle pasta
1/4 c oil-packed sun-dried tomatoes
1 1/2 c chopped onion
8 oz hot turkey Italian sausage (or vegetarian sausage)
6 garlic cloves
1 tsp dried Italian seasoning
1/4 tsp crushed red pepper
1 (14 oz) can fat-free, less sodium chicken broth (of vegetable broth)
1 (16 oz) package fresh kale
1 (15 oz) can cannellini beans, rinsed and drained
1 oz shaved fresh Parmesan cheese (about 1/4 cup), optional
1. Cook pasta according to package disrections, 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 brownded, stirring to crumble.  Add garlic to pan; cook 1 minute.  Add seasoning, pepper, and broth to pan.  Stir in kale; cover and simer 5 minutes or until kale is tender.  Stir in pasta, reserved 1 cup cooking liquird, and beans. 

Serves 6

Calories 329

Fat 9

Protein 18

Carbs 45

**Just made this for supper!  It was amazing, a little spicy and very filling. :)  Used the Morningstar Farms Vegetarian Italian Sausage and it cooks up very nice!


Member since Jan 2010

More recipes like this one...