Farfalle with Sausage, Cannellini Beans, and Kale

Becky Luigart-Stayner; Jan Gautro

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.

Yield: 6 servings (serving size: 1 3/4 cups pasta mixture and 2 teaspoons cheese)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 329
  • Calories from fat: 25%
  • Fat: 9g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 2.3g
  • Protein: 18.7g
  • Carbohydrate: 45.7g
  • Fiber: 5g
  • Cholesterol: 26mg
  • Iron: 4mg
  • Sodium: 669mg
  • Calcium: 204mg

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)

Preparation

  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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