Recipe: Pasta with Sausage, Kale, and Bell Pepper

Orecchiette with Sausage, Baby Kale, and Bell Pepper - A Skinny Taste Cookbook Recipe
412 Calories* || Serves 5

________________________

This was a fun dish because I love carbs and sausage, so finding a relatively clean recipe that included both is always a win in my book! Also toddler-approved. HUGE hit. 

I especially loved this meal because it was under 30 minutes from start to finish and I had minimal dishes to clean after, giving this recipe an A+ in my book!


Ingredients:

2 1/2 tsp kosher sale1 tsp EVOO
1c chopped onion
1 medium red bell pepper, chopped
5 garlic cloves, chopped (I use jarred garlic as I hate chopping/mincing garlic cloves!)
A dash of black pepper
14oz sweet or hot Italian chicken sausage, casings removed
6c baby kale
10oz whole wheat pasta (use brown rice pasta for GF)
1/4c grated Pecorino Romano cheese
1/4tsp crushed red pepper flakes


Instructions: 

Bring a large pot of water and 2tsp of the salt to a boil. 

Meanwhile, heat a large, deep nonstick skillet over medium heat. Add EVOO, onion, bell pepper, garlic, the remaining 3/4tsp salt, and black pepper. Cook, stirring, until soft. 


Add sausage and cook, using a wooden spoon to break the meat into small pieces as it browns. Add the kale and cover until it wilts. 

Add the pasta to the boiling water and cook as package instructs. Drain, and add the cooked pasta to the salad. Increase the heat and add 1/4c Romano and pepper flakes and toss well. Transfer and serve immediately! 

And there you have it! A guilt-free carb, filling meal!