Recipe by Cooking Light December 1999

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the fusilli in boiling water 7 minutes, omitting salt and fat. Stir in escarole, and cook for 4 minutes. Drain and set aside.

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  • 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.

Nutrition Facts

381 calories; calories from fat 28%; fat 11.7g; saturated fat 2.6g; mono fat 5g; poly fat 3.1g; protein 20.1g; carbohydrates 50.6g; fiber 5.3g; cholesterol 50mg; iron 4.6mg; sodium 643mg; calcium 94mg.
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