Sausage Pasta Toss

The meal this week is a simple one, and one of my favorite ways to use some great seasonal ingredients. And the kale and white beans give it a healthy punch. I love kale for its earthy taste and hearty texture, but if you have an aversion to kale you could substitute spinach. I often find that it’s easier to introduce new foods to children by using them in dishes that are somewhat familiar to them. My kids love pasta and sausage, so the kale doesn’t stand out so much. I use turkey sausage in this recipe to keep the fat content low, but feel free to use whatever sausage you have on hand. Like most of my recipes this one is fairly easy to adapt. I love the flavors of this pasta dish – they’re just perfect for these cold late winter days.

Sausage Kale and White Bean Pasta Toss

serves 4

1 box (16 oz) bow tie pasta, or your favorite pasta shape

1 tablespoon olive oil

1 lb turkey Italian sausage, cut into 1/4″ thick slices

1 clove garlic, minced

1/2 cup low sodium chicken broth

2 cups kale, stems removed and chopped

1 can cannellini beans, rinsed and drained

grated parmesan cheese

Cook pasta according to package directions.

While pasta is cooking, heat oil in a large non stick skillet over medium heat. Add sausage and cook, stirring occasionally until cooked through, about 5 minutes. Remove sausage from pan and set aside.

Add garlic to pan and cook 30 seconds, stirring continuously. Add chicken stock and kale to pan, reduce heat to medium low. Let kale continue cooking until wilted and tender, about 5 minutes. Add cannellini beans to pan with the kale and cook until heated through. Return sausage to the pan and stir well.

Drain pasta and add to pan with sausage. Stir and serve with parmesan cheese

sprinkled on top.

an Our Family Eats original recipe