Name: Tuscan Kale Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 12 ounces fusilloni pasta; 12 ounces cooked chicken sausage, sliced into ½-inch pieces; 2 teaspoons oil; 1 shallot, sliced; ½ cup sun-dried tomatoes, packed in oil, drained and sliced; 2 teaspoons minced garlic; ½ cup low sodium chicken broth or low sodium vegetable broth; 6 cups chopped kale, stems removed and leaves roughly chopped; ¼ cup heavy cream; ¼ cup shredded Parmesan cheese, extra for serving; ½ lemon, juiced; Kosher salt, to taste; Black pepper, to taste

Description

A comforting and quick-to-prepare Tuscan Kale Pasta featuring fusilloni pasta, chicken sausage, kale, and a rich creamy sauce.

Ingredients

Scale

12 ounces fusilloni pasta
12 ounces cooked chicken sausage, sliced into ½-inch pieces
2 teaspoons oil
1 shallot, sliced
½ cup sun-dried tomatoes, packed in oil, drained and sliced
2 teaspoons minced garlic
½ cup low sodium chicken broth or low sodium vegetable broth
6 cups chopped kale, stems removed and leaves roughly chopped
¼ cup heavy cream
¼ cup shredded Parmesan cheese, extra for serving
½ lemon, juiced
Kosher salt, to taste
Black pepper, to taste

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Instructions

In a large pot, boil salted water and cook the fusilloni until al dente, about 10-12 minutes.
Reserve about 1 cup of the starchy pasta water before draining the pasta.
In a large skillet, heat the oil over medium heat and add the sliced chicken sausage. Sauté until browned and crisp, approximately 6-10 minutes. Transfer the sausage to a paper towel-lined plate.
In the same skillet, add sliced shallots and sauté for one minute. Then stir in the sun-dried tomatoes and cook until softened, about 2-3 minutes.
Add minced garlic for an aromatic punch and cook for another minute. Pour in the chicken or vegetable broth, scraping the bits from the bottom of the pan.
Stir in chopped kale and toss until it wilts, about 2 minutes.
Return the sausage to the skillet. Add the heavy cream, cooked pasta, and shredded Parmesan cheese, gently tossing to combine.
Incorporate reserved pasta water, starting with ¼ cup, mixing until the sauce comes together.
Stir in the lemon juice, seasoning with Kosher salt and black pepper to taste.
Scoop portions onto plates, sprinkle with extra Parmesan, and enjoy.

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 5g
Sodium: 600mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 20g
Cholesterol: 40mg