Turkey Sausage and Kale Pasta

1 tbsp. olive oil
2 links of Italian style sausage with casing removed
3 tsp of garlic minced
6 0z or 3/4 cup of pinot grigio wine
8oz whole wheat rotini
1 can cannellini beans-rinse and drain
5 roma tomatoes cut and de-seeded
2 cups of kale-chopped
red pepper flakes to taste

I usually double the recipe as this stores well in the fridge and reheats well in the microwave!
I got this recipe from Prevention magazine but I made some changes to it to make it my own and to lighten it up even more!

Heat skillet over high heat, cook sausage, take casing off and break into bits while cooking. Transfer to bowl when done. Cook garlic in same skillet for about a minute. Add wine to garlic off the heat and then put back on the heat and simmer until reduced by half. Remove from heat. Meanwhile, cook pasta in another pot. Reserve 3/4 cup of cooking water and drain the rest. Add sausage, pasta, tomatoes, and reserved cooking water to the skillet. Add kale in last and cook until wilted. Then season to taste with red paper flakes and sprinkle with 1 Tbs olive oil.

Serving Size: 3-4

Number of Servings: 3

Recipe submitted by SparkPeople user GOUTTT.