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Pasta with Sausage and Greens

Yield 6 servings (serving size: 1 1/3 cups)

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

Nutrition Information

  • calories 381
  • caloriesfromfat 28 %
  • fat 11.7 g
  • satfat 2.6 g
  • monofat 5 g
  • polyfat 3.1 g
  • protein 20.1 g
  • carbohydrate 50.6 g
  • fiber 5.3 g
  • cholesterol 50 mg
  • iron 4.6 mg
  • sodium 643 mg
  • calcium 94 mg

How to Make It

  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.