Skinny Rigatoni Pasta with White Beans and Sausage
By carvalhohm
Ingredients
- 8 ounces rigatoni
- 2 cups reduced-sodium chicken broth
- 3 garlic cloves, minced
- 3/4 pound turkey kielbasa sausage, sliced thin
- 1 teaspoon dried oregano
- 1 tablespoon olive oil
- 1 (14 1/2-ounce) can white cannellini beans, drained
- 1 (14 1/2-ounce) can no-salt added diced tomatoes, well drained
- 6 ounces (6 cups) baby spinach leaves
- 6 tablespoons finely grated fresh Parmesan cheese
- Freshly cracked black pepper
Details
Servings 6
Adapted from marlenekoch.com
Preparation
Step 1
1. Cook the pasta according to package directions in a large pot. Drain and set aside.
2. Pour the chicken broth and garlic into the same pot. Place over medium-high heat and bring to a simmer. Add the sausage, oregano, and olive oil. Stir well.
3. Stir in the beans, tomatoes, and cooked pasta to the pot. Place the spinach on top of mixture. Cover with a lid and turn off the heat. Allow to steam for about 1 minute, just until spinach has begun to wilt. Stir mixture.
4. Serve with a heaping tablespoon of Parmesan cheese on top and seasoned with black pepper to taste.
Fit Tip: Because the broth and sausage add plenty of sodium to this dish, I ecommend using no-salt added tomatoes. Many brands now offer no-salt added versions, some of which have as little as one-tenth of the sodium in the regular variety.
Makes 6 servings
Nutrition Information Per Serving: Calories 300
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