BFF ~ Cooking Light’s Farfalle With Turkey Sausage, Cannellini Beans & Kale

 

Happy Friday B’s Knees!!

It’s BFF, B’s Food Friday, and I’ve got a fantastic recipe for you to try from Cooking Light. This recipe is packed with flavor. And it’s full of food I absolutely adore! What’s not to like about sun-dried tomatoes, cannellini beans and kale?! :)

I always use whole grain pasta so that’s the only real substitution I make with this recipe.

Here’s the recipe. Enjoy!

love, b

Ingredients

• 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)

Preparation

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.

Nutritional Information:

Amount per serving