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Farfalle with Sausage, Cannellini Beans, and Kale

Farfalle with Sausage, Cannellini Beans, and Kale
Becky Luigart-Stayner; Jan Gautro
Yield

6 servings (serving size: 1 3/4 cups pasta mixture and 2 teaspoons cheese)

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)

Nutrition Information

  • calories 329
  • caloriesfromfat 25 %
  • fat 9 g
  • satfat 2.2 g
  • monofat 3 g
  • polyfat 2.3 g
  • protein 18.7 g
  • carbohydrate 45.7 g
  • fiber 5 g
  • cholesterol 26 mg
  • iron 4 mg
  • sodium 669 mg
  • calcium 204 mg

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1 cup cooking liquid; keep warm.

    Cooking Pasta
  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.