Pasta With Andouille Sausage, Beans & Greens
"This is a zippy one-pot dish that is perfect for a chilly winter day! You can substitute mild or spicy Italian turkey sausage to save a few calories!"
- Serving Size: 1 (439.5 g)
- Calories 833.7
- Total Fat - 35.8 g
- Saturated Fat - 10.6 g
- Cholesterol - 59.1 mg
- Sodium - 958.4 mg
- Total Carbohydrate - 108.4 g
- Dietary Fiber - 18.3 g
- Sugars - 5.9 g
- Protein - 25.9 g
- Calcium - 175.2 mg
- Iron - 4.7 mg
- Vitamin C - 50.4 mg
- Thiamin - 0.6 mg
Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to the package’s instructions.
Meanwhile, heat oil in a large heavy-bottomed skillet over medium-high. Add sausage and cook, stirring occasionally, until browned, 5 to 7 minutes.
Add shallot and garlic and cook, stirring often, until translucent, about 2 minutes.
Add collard greens and toss to wilt, 2 to 3 minutes.
Add the thyme, cannellini beans and tomatoes and toss to warm through. Season with salt and pepper to taste.
Reserve 1/2 cup pasta water and drain pasta. Return pasta to the empty pot and set over medium-low. Add the sausage mixture and toss to combine, gradually adding the reserved pasta water as needed to create a sauce.
Remove from the heat and sprinkle with parsley, chives, lemon zest and Parmesan.
Season with salt and pepper to taste. Divide among bowls, drizzle with olive oil and serve with lemon wedges.
Tips & Variations
No special items needed.