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Pasta with Greens N Beans Recipe

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In East Rochester, New York, it takes Kathleen Majewski just minutes to get this fast and flavorful pasta combination on the table. "It's a snap to prepare when you brown the sausage while the noodles are cooking," she reports.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4-6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4-6 servings

Ingredients

  • 8 ounces uncooked spiral pasta (3 cups)
  • 1/2 pound bulk Italian sausage
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 bunch escarole or spinach, trimmed and coarsely chopped (about 4 cups)
  • 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
  • 1 cup chicken broth
  • 1/3 cup grated Parmesan or Romano cheese

Nutritional Facts

1 serving (1 each) equals 300 calories, 7 g fat (3 g saturated fat), 19 mg cholesterol, 526 mg sodium, 43 g carbohydrate, 7 g fiber, 15 g protein.

Directions

  1. Cook pasta according to package directions.
  2. Meanwhile, in a large skillet, cook sausage, onion and garlic until sausage is no longer pink and onion is tender; drain. Stir in escarole, beans and broth. Cover and simmer for 6-8 minutes or until escarole is wilted and tender. Drain pasta; add to vegetable mixture. Sprinkle with cheese. Yield: 4-6 servings.
Originally published as Pasta with Greens N Beans in Quick Cooking May/June 1999, p22

Nutritional Facts

1 serving (1 each) equals 300 calories, 7 g fat (3 g saturated fat), 19 mg cholesterol, 526 mg sodium, 43 g carbohydrate, 7 g fiber, 15 g protein.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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