Farfalle With Sausage, Cannellini Beans, And Kale

• 8 ounces uncooked farfalle (bow tie pasta)
• 1/4 cup oil-packed sun-dried tomatoes
• 1 1/2 cups chopped onion
• 8 ounces hot turkey Italian sausage
• 6 garlic cloves, minced
• 1 teaspoon dried Italian seasoning
• 1/4 teaspoon crushed red pepper
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 1 (16-ounce) package fresh kale
• 1 (15-ounce) can cannellini beans, rinsed and drained
• 1 ounce shaved fresh Parmesan cheese (about 1/4 cup)

1. Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1 cup cooking liquid; keep warm.
2. Drain tomatoes in a small sieve over a bowl, reserving 2 teaspoons oil; slice tomatoes. Heat a large Dutch oven over medium heat. Add sliced tomatoes, reserved 2 teaspoons 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.

pasta, tomatoes, onion, sausage, garlic, italian seasoning, red pepper, chicken broth, fresh kale, cannellini beans, parmesan cheese

Taken from www.myrecipes.com/recipe/farfalle-with-sausage-cannellini-beans-kale (may not work)