Whole Wheat Pasta with Sausage, Kale, and Red Pepper

I suppose I should start by saying, yes, I am alive…I haven’t posted in almost a month! Life has been crazy with work and school and all sorts of other things, so cooking new recipes has fallen on the backburner. I’ve been making lots of easy dishes that I’ve already posted on here, just because I haven’t had time to be adventurous. But this week I found time!

A few weeks ago I purchased the Skinnytaste Cookbook, which was written by Gina Homolka, the genius behind the Skinnytaste blog. I’ve always loved her recipes because she lightens up meals but still makes them taste amazing! She also makes a lot of Italian food lighter, which is a favorite of mine. You should definitely pick up her cookbook; everything looks mouth-wateringly good and there are appetizers, entrees, desserts, the whole 9 yards! I’ve been meaning to start making some of her recipes but hadn’t had time, so this week I found one that was quick and easy but looked delicious (and it was). Here it is!

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Whole Wheat Pasta with Sausage, Kale, and Red Pepper

Adapted from The Skinnytaste Cookbook by Gina Homolka

Ingredients:

  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 1 medium red bell pepper, diced
  • 5 garlic cloves, minced
  • 20 oz (6 links) Italian turkey sausage, casings removed
  • 6 cups baby kale**
  • 13.25 oz (1 box) whole wheat pasta (I used rotini)
  • 1/4 cup grated parmesan cheese
  • salt, pepper, red pepper flakes (to taste)

Directions:

1.) Bring large pot of water to a boil. Cook pasta until al dente. Reserve 1 cup of the pasta water.

2.) Heat a large skillet over medium heat. Heat olive oil, then add onion, bell pepper, and garlic. Cook until soft, then add the sausage, breaking it into small pieces. Cook until sausage is lightly browned.

3.) Add in baby kale and cover the skillet. Cook for 2-3 minutes. Uncover, stir, and cook until kale is wilted.

**Use baby kale or cut the “stem” off regular kale! I had never cooked with kale before and I just used regular kale without cutting it, and the stem tastes bitter. So don’t make my mistake!

4.) Add cooked pasta to the skillet (or use a big pot if the skillet isn’t big enough). Turn to medium-high heat. Mix everything together and add 1/3 of the pasta water and stir. Add more water if it seems dry.

5.) Add parmesan, salt, pepper, and red paper, to taste, mixing everything together. Serve and top with a sprinkle of cheese!

Nutrition Info (Per serving, from My Fitness Pal):

Calories 418
Fat 8 g (1 g saturated)
Fiber 7 g
Carbs 59 g
Sodium 858 mg
Protein 30 g

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