Pasta with Escarole, White Beans, and Sausage

Ingredients

  • 3/4 pound whole-wheat bowtie (or other shape) pasta
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 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  cups low-sodium chicken broth
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon chopped fresh sage leaves
  • Salt
  • Freshly ground black pepper
  •  Parmesan

Directions

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. Season with freshly ground pepper and salt, to taste.

Divide among 4 pasta bowls and top with parmesan cheese.