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Bowtie Pasta with Sausage and Escarole

Bowtie Pasta with Sausage and Escarole

Ingredients

  • 6 ounces uncooked bowtie pasta
  • 1/4 teaspoon table salt
  • 1 teaspoon olive oil
  • 8 ounces uncooked turkey sausage, hot italian variety, castings removed 1 small uncooked onions, chopped 4 medium garlic cloves, sliced
  • 1 small uncooked onions, chopped
  • 4 medium garlic cloves, sliced
  • 8 cups escarole, roughly chopped in bite-size pieces
  • 3/4 cup canned chicken broth
  • 14 1/2 ounces canned fire-roasted diced tomatoes
  • 1 teaspoon crushed red pepper flakes, or to taste
  • 1/4 cup grated Parmesan cheese

Directions

  1. Cook pasta in lightly salted water according to package directions; drain pasta and return to pot.
  2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add sausage and onion; cook, breaking up sausage as it cooks, until sausage is lightly browned, about 5 minutes.
  3. Add garlic, escarole, and broth to skillet; cook, stirring often, until escarole is tender, about 5 minutes. Stir in tomatoes and red pepper flakes; cook until heated through, about 1 minute.
  4. Spoon sauce over pasta; toss to coat. Sprinkle with cheese; sprinkle with red pepper flakes (if desired).

Note

  • Recipe courtesy of Weight Watchers

Nutrition Information

Per serving: 222 kcal cal., 5.5 g fat (1.5 g sat. fat), 591 mg sodium, 4 g fiber, 3 g sugar, 15 g pro., 5 mg calcium. Percent Daily Values are based on a 2,000 calorie diet

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