Print Options

Back to Pasta with Greens N Beans >

Include these items:

Taste of Home Logo

Pasta with Greens N Beans

 Pasta with Greens N Beans
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.
4-6 ServingsPrep/Total Time: 20 min.


  • 8 ounces uncooked spiral pasta (3 cups)
  • 1/2 pound Johnsonville® Mild Ground 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


  • Cook pasta according to package directions.
  • 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.
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.

2 of 2

Pasta with Greens N Beans (continued)

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.