Ingredients

The following ingredients have 4 Servings
  • 14 ounce package Polska Kielbasa Sausages ((Turkey or Beef), diagonally cut into ¼” slices)
  • 2 teaspoons olive oil
  • 1/4 onion (, diced)
  • 1/2 bell pepper ((any color) diced)
  • 6 ounces farfalle pasta (, cooked and drained)
  • 1 medium zucchini (, sliced into thin rounds)
  • 5-10 fresh fresh asparagus spears (, sliced into thirds)
  • ½ cup vegetable broth
  • 2-3 tomatoes (, diced)
  • 15 ounce can white beans (, drained and rinsed)
  • 2 cups baby spinach leaves
  • 1/4 cup freshly grated parmesan cheese
  • ¼ cup toasted pine nuts

Instruction

  • In a large pot bring water to a boil and cook pasta according to package. Drain and set aside.
  • In a large skillet over medium heat, toast pin nuts until golden brown. 
  • Transfer to a plate. In the same skillet heat olive oil on medium-high heat and sauté the polska kielbasa, onion, and bell peppers for about 5 minutes, or until sausage is golden brown on both sides. Transfer to a plate.
  • Add the zucchini, asparagus and vegetable broth to the skillet and simmer for about 5 minutes. 
  • Add tomatoes, beans, and spinach and continue to simmer for 1 minute or 2, until spinach is wilted.
  • Turn the heat to low, add the pasta and smoked sausage with onion and bell peppers to the skillet. Mix to combine. 
  • Add fresh Parmesan cheese. Garnish with toasted pine nuts. Serve warm.