Pasta with Sausage and Greens

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 381
  • Calories from fat: 28%
  • Fat: 11.7g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 3.1g
  • Protein: 20.1g
  • Carbohydrate: 50.6g
  • Fiber: 5.3g
  • Cholesterol: 50mg
  • Iron: 4.6mg
  • Sodium: 643mg
  • Calcium: 94mg


  • 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


  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.
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