CelebrityFashionFitnessBeautyLoveFamilyShop

Bowtie Pasta with Sausage and Escarole

By Lynne Lavelle
Advertiser Content From

Sausage, greens, and pasta are a classic combo, and nobody will guess that this one is so light on Points® — thanks to all the veggies — and so light on prep time! Finish with parmigiano-reggiano and enjoy just a hint of spice from the red pepper flakes.



Bow-Tie Pasta With Sausage and Escarole

Cook Time27 minutes
YieldServes 6

5 Weight Watchers Points® Per Serving

INGREDIENTS

    • 6 ounces uncooked pasta, bow-ties (about 3 cups)
    • 1/4 teaspoon table salt, for cooking pasta
    • 1 teaspoon olive oil
    • 8 ounces uncooked turkey sausages, hot Italian variety, casings removed
    • 1 small uncooked onion, chopped
    • 4 medium garlic cloves, sliced
    • 8 cups (about 1 head) escarole, roughly chopped into bite-size pieces
    • 3/4 cup canned chicken broth
    • 14 1/2 ounces canned diced tomatoes, fire-roasted
    • 1 teaspoon crushed red pepper flakes, or to taste
    • 1/4 cup grated parmesan cheese, parmigiano-reggiano recommended

    INSTRUCTIONS

    1. Cook pasta in lightly salted water according to package directions, then drain and return to pot.

    2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add sausage and onion and cook, breaking up sausage, 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, then cook until heated through, about 1 minute.

    4. Spoon sauce over pasta and toss to coat. Sprinkle with cheese and red pepper flakes (if desired).