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Tuscan Pasta with Sausage, Escarole & White Beans

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  • 2 Tbsp. olive oil
  • 1 lb. sweet or hot Italian sausage links, removed from casing and crumbled
  • 1 medium onion, sliced
  • 10 cloves garlic, finely chopped
  • 1/4 tsp. crushed red pepper flakes
  • 1 tsp. fennel seeds (optional)
  • 1 can (14.5 oz.) diced tomatoes
  • 1 large head escarole, coarsely chopped (about 4 cups)
  • 1 can (15.5 oz.) cannellini beans
  • 2 Knorr® Chicken flavored Bouillon Cube(s), crumbled
  • 1 lb. penne pasta or rigatoni pasta, cooked and drained
  • 1/2 cup grated Parmesan cheese

NUTRITIONAL INFORMATION

 

Amount per serving

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All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.