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!"
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to the package’s instructions.
Step 2
Meanwhile, heat oil in a large heavy-bottomed skillet over medium-high. Add sausage and cook, stirring occasionally, until browned, 5 to 7 minutes.
Step 3
Add shallot and garlic and cook, stirring often, until translucent, about 2 minutes.
Step 4
Add collard greens and toss to wilt, 2 to 3 minutes.
Step 5
Add the thyme, cannellini beans and tomatoes and toss to warm through. Season with salt and pepper to taste.
Step 6
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.
Step 7
Remove from the heat and sprinkle with parsley, chives, lemon zest and Parmesan.
Step 8
Season with salt and pepper to taste. Divide among bowls, drizzle with olive oil and serve with lemon wedges.
Tips
No special items needed.