Sausage, Tomato, White Bean and Corkscrew Pasta Toss

 Recipe
Resistant starch: 5 grams

Yield:

4 servings (serving size: 2 1/4 cups pasta)

Recipe Time

Prep: 5 Minutes
Cook: 20 Minutes

Nutritional Information

Calories 435
Fat 10 g
Satfat 3 g
Monofat 5 g
Polyfat 1 g
Cholesterol 17 mg
Protein 24 g
Carbohydrate 65 g
Sugars 8 g
Fiber 12 g
Sodium 365 mg

Ingredients

1 tablespoon olive oil
2 links (6 ounces) low-fat Italian sausage, thinly sliced
1 (26-ounce) can diced tomatoes, juice included
1 (15-ounce) can unsalted cannellini beans, rinsed and drained
2 teaspoons dried oregano or 1 teaspoon fresh
1/2 teaspoon chili flakes
1/2 pound whole-wheat fusilli pasta, cooked according to package directions
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped parsley

Preparation

1. Heat oil in a sauté pan over medium-high heat.

2. Add sausage and cook until browned, 5-6 minutes.

3. Add tomatoes with juices, beans, oregano, chili flakes, salt, and pepper and bring to a low boil.

4. Reduce heat and cook until liquid reduces slightly, 3-4 minutes.

5. Stir in pasta and heat through, 2-3 minutes.

6. Divide among 4 bowls and garnish each bowl with 1 tablespoon Parmesan and 1/2 tablespoon parsley.

Note:

The CarbLovers Diet

April 2011
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