Ingredients

The following ingredients have 6 Servings
  • 8 ounces whole wheat penne pasta
  • 1 tablespoon extra-virgin olive oil
  • 8 ounces precooked chicken sausage links (I used Trader Joe's roasted garlic flavor, cut into bite-sized pieces)
  • 1 can reduced-sodium white beans, rinsed and drained (I used Great Northern; cannellini or white kidney would work as well)
  • 1/4 cup sun-dried tomatoes in olive oil
  • 2 cloves garlic (minced)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • 5 cups mixed tender greens  (I used half arugula, half baby spinach)
  • 1/2 cup freshly grated Parmesan cheese
  • Chopped fresh herbs (for serving (parsley, basil, green onions, or anything you like or have on hand))

Instruction

  • Bring a large pot of salted water to a boil and cook the pasta to al dente, according to package directions. Reserve 1/2 cup of the pasta cooking liquid, then drain the pasta and set aside.
  • In a large, deep skillet, heat the olive oil over medium high. Add the sausage and brown on all sides. Reduce the heat to medium, then add the white beans, sun-dried tomatoes, garlic, salt and pepper, and red pepper flakes. Cook until the beans are warmed through and the garlic is fragrant, about 1 minute. Stir in the reserved pasta, then the spinach and arugula. If the pasta seems dry, add a little of the reserved pasta water to loosen it. Cook just until the greens wilt, about 30 seconds. Remove from heat and sprinkle with Parmesan and herbs. Enjoy warm.