Rating: 4 stars
39 Ratings
  • 1 star values: 0
  • 2 star values: 2
  • 3 star values: 4
  • 4 star values: 16
  • 5 star values: 17

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.

Jeanne Kelley
Recipe by Cooking Light November 2007

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
6 servings (serving size: 1 3/4 cups pasta mixture and 2 teaspoons cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1 cup cooking liquid; keep warm.

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  • 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.

Nutrition Facts

329 calories; calories from fat 25%; fat 9g; saturated fat 2.2g; mono fat 3g; poly fat 2.3g; protein 18.7g; carbohydrates 45.7g; fiber 5g; cholesterol 26mg; iron 4mg; sodium 669mg; calcium 204mg.
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