Weeknight meal from the queen of quick and healthy - Ellie Krieger.
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, loosening with the additional 1/2 cup chicken stock if necessary. Season with freshly ground pepper and salt, to taste.
Divide among 4 pasta bowls and top with parmesan cheese.
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Serving Size: 1 Serving (232g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 438 | ||
Calories from Fat: 93 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.3g | 14 % | |
Saturated Fat 3.3g | 17 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 39.7mg | 12 % | |
Sodium 613.1mg | 21 % | |
Potassium 137.3mg | 4 % | |
Total Carbohydrate 67.2g | 20 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 63.3g | ||
Protein 21.7g | 31 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 438
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