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I had a big bag of kale last week and wanted to try something new so I did a quick internet search and found this recipe from Cooking Light. Per usual I took the recipe as a base and added my own twist which mostly included more veggies!

8 ounces uncooked farfalle
1 tablespoon olive oil
1 cup chopped onion
1/2 green peppers, coarsely chopped
salt and pepper to taste
2 links of favorite sausage
1/4 cup oil-packed sun-dried tomatoes, coarsely chopped
1/4 cup sweet marinated red peppers, coarsely chopped
4 garlic cloves, minced
1 cup mushrooms
1 teaspoon dried Italian seasoning
2 cups low sodium chicken broth
1 tablespoon lemon juice
1/4 cup dry white wine
1 (8 ounce) package fresh kale
1 (15-ounce) can cannellini beans, rinsed and drained
Parmesan cheese

Prep time: 10 minutes
Cook time: 25 minutes
Calories: 367 per serving
Servings: 6

Cook pasta according to package directions. Set aside and keep warm.

Heat oil in a large pan medium heat. Add sliced onions and green peppers. Salt and pepper to taste and cook for 2 minutes. Add sausage to pan with a little of the juice from marinated red peppers and oil from sun-dried tomatoes. Cook 10 minutes or until sausage is browned. Add garlic to pan, tomatoes, red peppers and mushrooms. Cook 1 minute.

Add seasoning, lemon juice, and white wine. Cook until wine evaporates. Add broth to pan. Stir in kale, cover and simmer 5 minutes or until kale is tender. Stir in pasta and beans.

Serve in a bowl with parmesan cheese sprinkled on top.

Food For Thought:
-I added green & red peppers, mushrooms, lemon juice for acid, and white wine for more flavor.
-The sausage I used was a chicken jalapeño from Trader Joe’s that helped add more heat.
-Another good meal to cook on a Sunday and take to work throughout the week.
-I will add more sausage next time.