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 (or regular rough chopped) spinach leaves
• 6 tablespoons finely grated fresh Parmesan cheese
• Freshly cracked black pepper

Details

Servings 6
Adapted from marlenekoch.com

Preparation

Step 1

Makes 6 servings

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 recommend 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.

Nutrition Information Per Serving: Calories 300 : Carbohydrate 40g (Sugars 4g) : Total Fat 8g (Sat Fat 2g) : Protein 17g : Fiber 6g : Cholesterol 40mg : Sodium 720mg : Food Exchanges: 2 Lean Meat, 2 Carbohydrate, 2 Vegetable, 1/2 fat Carbohydrate Choices: 2 1/2 Weight Watcher Plus Point Comparison: 7 Smart Point Comparison: 7