Pasta with sausage, escarole and beans? Meatless Mondays? What?
And pasta with sausage, escarole and beans is one of our favorite recipes! It's a delicious blend of flavors, texture and healthy ingredients. It isn't at all difficult to make and can be ready pretty quickly. And you don't have to make it on Monday so what is all this talk about Meatless Mondays?
Meatless Mondays is an international campaign that encourages people to not eat meat on Mondays to improve their health and the health of the planet. Meatless Monday is a non-profit initiative of The Monday Campaigns Inc. in association with the Johns Hopkins Bloomberg School of Public Health Center for a Livable Future.
It's also great way to introduce your family and friends to vegetarian and vegan recipes! So give this pasta recipe with all the good stuff like the beans and sausage and escarole a try You'll love it!
Pasta with sausage, escarole and beans
1/2 pkg. of whole wheat Penne Rigate.
About half a bunch of fresh escarole, chopped into small
segments (should end up with around 4 or 5 cups of fresh escarole).
2 cloves garlic, minced.
1 pkg. of Morning Star Veggie Sausage patties crumbled or
4 Boca Italian Veggie Sausage links, sliced diagonally.
1 Tbsp. Olive oil.
1 can (15.5 oz) Cannellini beans, undrained.
1 cup of Vegetable Stock.
1/4 tsp. red pepper flakes.
1/3 cup finely chopped fresh Italian parsley.
1/2 cup shredded Parmigiano-Reggiano cheese.
Sea salt and ground black pepper to taste.
How we make it
Cook pasta to pkg. directions. While it's cooking: Blanche the escarole 1 to 2 min. in pot of boiling salted water. Drain and set aside.
Heat sausage in large skillet on Medium-High heat, then set aside.
Add oil, garlic and red pepper flakes to skillet, reduce heat to Medium-Low and cook for 1 min. while stirring.
Add sausage and escarole and stir to combine. Reduce heat to low and cook for another minute.
Add beans (including liquid) and vegetable stock and simmer 1 to 2 minutes.
Add pasta to escarole mix, stir to combine and add the cheese and parsley. Stir to combine and allow to simmer for another 2 to 3 minutes. Season with sea salt and ground black pepper to taste.
Serve with warm flat bread and olive oil for dipping and a nice Merlot or Cab.
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