1. Bring a large pot of salted water to a boil. Add penne and cook until al dente.
2. In a separate, deep skillet, brown the sliced sausage over medium heat. Once browned, lower the heat to medium-low and stir in the spinach, adding a little at a time until wilted. Adding 1/4 cup of the starchy pasta cooking water will help to wilt the spinach and deglaze the bottom of the skillet.
3. After spinach is wilted, add the cannellini beans and 1/2 of the grated parmesan.
4. Stir in the cooked pasta and divide into bowls. Top with remaining parmesan and basil.
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|Serving Size: 1 Serving (261g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 35 (15%)|
|Amt Per Serving||% DV|
|Total Fat 3.9g||5 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 1g|
|Cholesterol 46.9mg||14 %|
|Sodium 172.4mg||6 %|
|Potassium 698.1mg||18 %|
|Total Carbohydrate 38g||11 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 36.4g|
|Protein 15.1g||22 %|
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Calories per serving: 236
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