All I can say is it's a truly delicious dinner and I'll definitely be making it again. Yum!
Farafalle, with Sausage, Cannellini Beans, and Kale
adapted from Cooking Light
16 ounces uncooked farafalle (bow tie pasta)
1/4 cup oil-packed sun-dried tomatoes
1 1/2 cups chopped onion
1 pound pork sausage
6 garlic cloves, minced
1 tsp dried Italian seasoning
1/4 tsp crushed red pepper
1 (14 oz.) can fat-free less-sodium chicken broth
1 (16 oz.) package fresh kale
1 (15 oz.) can cannellini beans, rinsed and drained
1/4 cup grated Parmesan cheese
Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1 cup cooking liquid. Keep warm.
Drain tomatoes in a small sieve over a bowl, reserving 2 tsp oil; slice tomatoes. Heat a large Dutch oven over medium heat. Add sliced tomatoes, reserved 2 tsp tomato oil, onion, and sausage to pan; cook 10 minutes or until sausage is browned, stirring to crumble. Add garlic to pan. Cook 1 minute. Add seasoning, pepper, and broth to pan. Stir in kale; cover and simmer 5 minutes or until kale is tender. Stir in pasta, reserved 1 cup cooking liquid, and beans. Sprinkle with cheese.