This flavorful meal hits all the food groups and only dirties one pot = win! Pasta is the best way I know to trick your family into eating kale. I use chicken sausage that has some peppers in it. Try it with spicy sausage if you like a little extra kick. The pine nuts aren’t 100% necessary but they are a very nice luxury topping, if you’re feeling special!
Kale Sausage Pasta Bowl
Ingredients
- 12 oz uncooked farfalle (bow tie pasta)
- 1/4 cup oil-packed sun-dried tomatoes chopped
- 1 medium yellow onion chopped
- 8-12 oz sweet Italian style chicken sausage sliced into 1 inch pieces
- 4 garlic cloves minced
- 14 oz can low-sodium chicken broth
- 1 large bunch kale stems removed and roughly chopped
- 15 oz can cannellini (white kidney) beans rinsed and drained
- 1/4 cup Parmesan cheese shaved or grated
- 1/8 cup pine nuts toasted
Instructions
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Cook pasta according to package directions. Scoop out 1 cup of the cooking liquid and set aside before draining.
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Heat a large Dutch oven or pot over medium heat. Add 1 Tbs of the oil that the tomatoes were packed in (or olive oil). Add tomatoes, onion, and sausage to pan. Cook and stir for 10 minutes.
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Add garlic to pan and cook for 1 minute. Next add the broth.
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Stir in kale then cover and simmer 5 minutes or until kale is tender.
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Stir in pasta, reserved 1 cup cooking liquid, and beans. Top with Parmesan cheese and pine nuts. Enjoy!
