Looking for a healthy Itallian fix? This Kale, Sausage & White Bean Pasta will hit the spot. It’s great hot or cold and is really filling. It’s one of our family’s favorite ways to incorporate kale into our diet. 

Kale, Sausage & White Bean Pasta
Serves 10
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 8 ounces uncooked farfalle (bow tie pasta)
  2. 1 T Olive Oil or Coconut Oil
  3. 1/4 cup Sun-Dried Tomatoes, chopped
  4. 1 medium Onion, diced
  5. 8 oz Italian sausage (You can use pork, turkey, or chicken sausage instead)
  6. 6 Garlic cloves, minced
  7. 1 t Dried Italian Seasoning
  8. 1/4 teaspoon crushed red pepper
  9. 1 1/2 cups Fat-Free, Less-Sodium Chicken Broth
  10. 1 bunch fresh kale, rinsed and chopped
  11. 1 (15-ounce) can cannellini beans, rinsed and drained
  12. 1/4 cup Parmesan cheese
Instructions
  1. Cook pasta according to package directions, omitting salt and fat.
  2. Drain, reserving 1 cup cooking liquid; keep warm.
  3. Heat a large Dutch oven over medium heat.
  4. Add oil, sun-dried tomatoes, onion, and sausage to pan; cook 10 minutes or until sausage is browned
  5. Add garlic to pan; cook 1 minute.
  6. Add seasoning, pepper, and broth to pan.
  7. Stir in kale; cover and simmer 5 minutes or until kale is tender.
  8. Stir in pasta, reserved 1/2 cup or so of the cooking liquid, and beans.
  9. Top with Parmesan and serve
Notes
  1. Substitute any whole wheat pasta for the farfelle. We often use Penne Rigate.
Adapted from Jeanne Kelley, Cooking Light
Live Fit. Love Food. http://livefitlovefood.com/
Kale Pasta

Serving Size: 1 cup | Calories 361 | Carbs 49g | Fiber | 12.4 Protein 20.8g | Fat 10g | Sugar 2.4g
Kale is becoming one of the most popular “superfoods.” It is filled with powerful antioxidants, high in Vitamin K, A and C, high in iron and fiber and has zero fat. Kale is also a great anti-inflammatory and a fantastic detox food. So eat up!
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