BOWTIE SAUSAGE PASTA RECIPES

Name: Pasta with Escarole, White Beans and Chicken Sausage
Cook time: 25 min
Total time: 25 min
Yield: 4 servings (serving size 2 cups)
Ingredients: 3/4 pound whole-wheat bowtie (or other shape) pasta; 1 tablespoon olive oil; 1/2 medium onion, chopped, about 1 cup; 3 cloves garlic, minced; 6 ounces lowfat Italian-style chicken sausage, casings removed, crumbled; 1 medium head escarole, rinsed, drained and chopped, about 8 cups; 1 (14-ounce) can low-sodium cannellini beans, drained and rinsed; 1 1/2 cups low-sodium chicken broth; 1/2 teaspoon red pepper flakes; 1 tablespoon chopped fresh sage leaves; Salt; Freshly ground black pepper; 1 ounce grated Parmesan

PASTA WITH ESCAROLE, WHITE BEANS AND CHICKEN SAUSAGE ...

Pasta with Escarole, White Beans and Chicken Sausage ... image

Provided by Ellie Krieger

Categories main-dish

Total Time 25 minutes

Cook Time 25 minutes

Yield 4 servings (serving size 2 cups)

Number Of Ingredients 13

Ingredients

3/4 pound whole-wheat bowtie (or other shape) pasta
1 tablespoon olive oil
1/2 medium onion, chopped, about 1 cup
3 cloves garlic, minced
6 ounces lowfat Italian-style chicken sausage, casings removed, crumbled
1 medium head escarole, rinsed, drained and chopped, about 8 cups
1 (14-ounce) can low-sodium cannellini beans, drained and rinsed
1 1/2 cups low-sodium chicken broth
1/2 teaspoon red pepper flakes
1 tablespoon chopped fresh sage leaves
Salt
Freshly ground black pepper
1 ounce grated Parmesan

Steps:

Cook the pasta according to the directions on the package.
Heat the oil over a medium heat in a large, deep saute pan or 8-quart stockpot.
Saute the onion until soft and translucent, about 5 minutes. Add the garlic and cook an additional 1 minute. Stir in the sausage and cook until heated through and browned, about 4 minutes. Add the escarole and cook until wilted, about 3 to 4 minutes.
Add the beans, 1 cup of chicken stock, sage and red pepper flakes and simmer until the mixture is heated through and liquid is slightly reduced.
Add the sausage-bean mixture to pasta and toss well, loosening with the additional 1/2 cup chicken stock if necessary. Season with freshly ground pepper and salt, to taste.
Divide among 4 pasta bowls and top with Parmesan cheese.

Nutrition Facts : Calories 600 calorie, FatContent 13.5 grams, SaturatedFatContent 3 grams, CholesterolContent 39 milligrams, SodiumContent 442 milligrams, CarbohydrateContent 90 grams, FiberContent 19 grams, ProteinContent 30 grams

PASTA WITH ESCAROLE, WHITE BEANS AND CHICKEN SAUSAGE ...

Pasta with Escarole, White Beans and Chicken Sausage ... image

Provided by Ellie Krieger

Categories main-dish

Total Time 25 minutes

Cook Time 25 minutes

Yield 4 servings (serving size 2 cups)

Number Of Ingredients 13

Ingredients

3/4 pound whole-wheat bowtie (or other shape) pasta
1 tablespoon olive oil
1/2 medium onion, chopped, about 1 cup
3 cloves garlic, minced
6 ounces lowfat Italian-style chicken sausage, casings removed, crumbled
1 medium head escarole, rinsed, drained and chopped, about 8 cups
1 (14-ounce) can low-sodium cannellini beans, drained and rinsed
1 1/2 cups low-sodium chicken broth
1/2 teaspoon red pepper flakes
1 tablespoon chopped fresh sage leaves
Salt
Freshly ground black pepper
1 ounce grated Parmesan

Steps:

Cook the pasta according to the directions on the package.
Heat the oil over a medium heat in a large, deep saute pan or 8-quart stockpot.
Saute the onion until soft and translucent, about 5 minutes. Add the garlic and cook an additional 1 minute. Stir in the sausage and cook until heated through and browned, about 4 minutes. Add the escarole and cook until wilted, about 3 to 4 minutes.
Add the beans, 1 cup of chicken stock, sage and red pepper flakes and simmer until the mixture is heated through and liquid is slightly reduced.
Add the sausage-bean mixture to pasta and toss well, loosening with the additional 1/2 cup chicken stock if necessary. Season with freshly ground pepper and salt, to taste.
Divide among 4 pasta bowls and top with Parmesan cheese.

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