Farfalle With Sausage, Cannellini Beans, and Kale

Farfalle with Sausage, Cannellini Beans, and Kale

Yield: 6 Servings



  • 8 ounces uncooked farfalle (bow tie pasta)
  • 1/4 cup oil-packed sun-dried tomatoes
  • 1 1/2 cups chopped onion
  • 8 ounces hot turkey Italian sausage
  • 6 garlic cloves, minced \
  • 1 teaspoon dried Italian seasoning
  • 1/4 teaspoon crushed red pepper
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1 (16-ounce) package fresh kale
  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • 1 ounce shaved fresh Parmesan cheese (about 1/4 cup)



    1. Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1 cup cooking liquid; keep warm.
    2. 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 Information per Serving:  Calories 330, Fat 9g, Carbs 45.7g Fiber 5g, Protein 18.7g, Cholesterol 26mg, Sodium 669ml

From Cooking Light

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