Ingredients
- 2 Turkey Italian Sausage Links
- 1 Cup Whole Wheat Penne Pasta Cooked just under al dente
- 1 Tblsp. Olive Oil
- 1/2 Cup Onion Chooped
- 1/2 Cup Red Bell Pepper Chopped
- 3 Cloves Garlic Chopped
- 4 Cups Baby Kale Stems removed
- 1 Cup Cannellini Beans Drained and rinsed
- 3/4 Cup Low Sodium Chicken Broth
- 1/4 Cup Pasta Water
- salt and pepper To taste
- Shaved Romano Cheese For garnish
Servings:
Instructions
- Cook the pasta one minute less than the package directions, Reserve 1/4 cup of the pasta cooking water before draining. Prepare the sauce while the pasta cooks.
- Cook the sausages in the broiler completely. When cool enough to handle slice 1/2 inch thick and set aside.
- Heat the olive oil in a large fry pan over medium heat. Add the onion and bell pepper and cook 3 – 4 minutes until softened. Add the kale and garlic and cook until the kale has wilted and the garlic is fragrant. This should take 4 – 5 minutes.
- Add the chicken broth and the sausage to the pan and simmer for 5 minutes or so. Add the beans and the reserved pasta water. Cook another 3-4 minutes. Add salt and pepper to taste.
- Drain the pasta and add to the pan. Toss and cook for a minute or two to blend everything together. Serve topped with shaved Romano Cheese
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