Sausage, Tomato, White Bean and Corkscrew Pasta Toss

Resistant starch: 5 grams

Yield: 4 servings (serving size: 2 1/4 cups pasta)
Recipe from CarbLovers Diet

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 435
  • Fat: 10g
  • Saturated fat: 3g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 1g
  • Cholesterol: 17mg
  • Protein: 24g
  • Carbohydrate: 65g
  • Sugars: 8g
  • Fiber: 12g
  • Sodium: 365mg


  • 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


  1. 1. Heat oil in a sauté pan over medium-high heat.
  2. 2. Add sausage and cook until browned, 5-6 minutes.
  3. 3. Add tomatoes with juices, beans, oregano, chili flakes, salt, and pepper and bring to a low boil.
  4. 4. Reduce heat and cook until liquid reduces slightly, 3-4 minutes.
  5. 5. Stir in pasta and heat through, 2-3 minutes.
  6. 6. Divide among 4 bowls and garnish each bowl with 1 tablespoon Parmesan and 1/2 tablespoon parsley.
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