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Rigatoni, White Beans and Sausage
Nb persons: 6
Yield:
Preparation time:
Total time:
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| 8 ounces | rigatoni |
| 2 cups | reduced-sodium chicken broth |
| 3 cloves | garlic, minced |
| 3/4 pound | turkey kielbasa sausage, sliced thin |
| 1 teaspoon | dried oregano |
| 1 tablespoon | olive oil |
| 1 (14 ounce) can | white cannelloni beans, drained |
| 1 (14 ounce) can | tomatoes diced, well drained |
| 6 ounces (6 cups) | baby spinach leaves |
| 6 tablespoon | Parmesan cheese, finely grated |
| Black pepper |
Cook the pasta according to package directions in a large pot. Drain and set aside.
Pour the chicken broth and garlic into the same pot. Place over medium high heat and bring to a simmer. Add the sausage, oregano and olive oil. Stir well.
Stir in the beans, tomatoes and cooked pasta to the pot. Place the spinach on top of mixture. Cover with a lid and turn off the heat. Allow to steam until the spinach has begun to wilt. Stir mixture.
Serve with a heaping tablespoon of Parmesan cheese on top and season with black pepper to taste.
Makes 6 servings
Calories 300
Carbs 40 g (sugars 4g)
Total fat 8 g
Protein 17 g
Sodium 720 mg
Weight watcher points 6
Recipe uploaded with Shop'NCook for iPhone.
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