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
How to Make It
Cook the fusilli in boiling water 7 minutes, omitting salt and fat. Stir in escarole, and cook for 4 minutes. Drain and set aside.
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.