The Healthy Heart Cookbook

Pasta with Escarole, White Beans, and Sausage

Makes: 4 servings

• 3/4 pound whole wheat bow tie (or other shape) pasta
• 1 tablespoon canola oil
• 1/2 medium onion, chopped (about 1 cup)
• 3 cloves garlic, minced
• 6 ounces low-fat Italian-style chicken sausage, casings removed, crumbled
• 1 medium-size head escarole, rinsed, drained and chopped (about 8 cups)
• 14-ounce can low-sodium great northern beans, drained and rinsed
• 1 1/2 cups low-sodium chicken broth, divided
• 1/2 teaspoon red pepper flakes
• 1 tablespoon sage leaves, crumbled
• Freshly ground black pepper, to taste
• 1 ounce grated Parmesan cheese

1. Cook pasta according to package directions.
2. Heat oil over medium heat in a large, deep skillet or an 8-quart stockpot. Saute onion until soft and translucent, about 5 minutes; add garlic and cook 1 minute. Stir in sausage and cook until heated through and browned, about 4 minutes. Add escarole and cook until wilted, 3 to 4 minutes. Add beans, 1 cup chicken broth, red pepper flakes and sage; simmer until mixture is heated through and liquid is slightly reduced.
3. Pour over pasta and toss; add remaining chicken broth if needed. Season with freshly ground black pepper and top with Parmesan cheese.

Per serving: 571 calories, 33g protein, 89g carbohydrate, 13g fat (4g saturated), 16g fiber