- 1 tablespoon olive oil
- 12 ounces bulk sweet italian sausage
- 1/2 cup finely chopped onion
- 2 medium zucchini, chopped
- 1 15 ounce can no-salt-added cannellini or other white beans, drained and rinsed
- 1 tablespoon finely chopped fresh rosemary
- 1/2 teaspoon salt
- 8 ounces dried orecchiette pasta
- Freshly ground pepper
- 1/4 cup freshly grated Parmesan cheese
1. In a large skillet, heat 1 Tbs. olive oil over medium. Add the sausage. Cook, stirring to break up meat as it cooks, until browned. Use a slotted spoon to transfer the sausage to a bowl and set aside.
2. Discard all but 1 Tbs. of the fat in the skillet and return to medium heat. Add the onion and cook until tender, 6 to 8 minutes. Add the zucchini. Cook until just tender and beginning brown, about 4 to 6 minutes. Add the beans, rosemary, and salt. Cook 1 to 2 minutes more or until the beans are heated through.
3. Meanwhile, cook the orecchiette according to package directions. Drain pasta, reserving 3/4 cup of the pasta cooking water.
4. Add the pasta and reserved sausage to the skillet. Stir to combine. Add enough of the pasta water, 1 tablespoon at a time, to create a sauce of desired consistency, gently stirring between each addition. Season with pepper and top with the Parmesan cheese.
Nutrition Facts Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 406, Fat, total (g): 17, chol. (mg): 42, sat. fat (g): 6, carb. (g): 42, Monounsaturated fat (g): 9, Polyunsaturated fat (g): 2, Trans fatty acid (g): , fiber (g): 5, sugar (g): 4, pro. (g): 17, vit. A (IU): 170, vit. C (mg): 13, Thiamin (mg): 1, Riboflavin (mg): , Niacin (mg): 2, Pyridoxine (Vit. B6) (mg): , Folate (µg): 20, Cobalamin (Vit. B12) (µg): , sodium (mg): 582, Potassium (mg): 444, calcium (mg): 81, iron (mg): 2, Percent Daily Values are based on a 2,000 calorie diet.