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Pasta Shells with Escarole, Sausage, and Cheese

See full recipe on: Bon Appetit



Ingredients

1 14-to-15-ounce head of escarole, cut into crosswise into 1-inch-wide ribbons (about 10 cups)
8 ounces medium pasta shells (about 3 1/2 cups)
4 teaspoons olive oil
10 ounces sweet italian turkey sausage (about 3 links), casings removed
1 large red onion, cut through root end into thin wedges
3/4 teaspoon fennel seeds, crushed
3 tablespoons thinly sliced drained oil-packed sun-dried tomatoes
3 tablespoons grated pecorino romano cheese

Nutrition 4 servings

Per Serving % Daily Value
Calories 426
Fat 13g 21%
Carbs 51g 17%
Protein 24g 48%
Fiber 5g 23%
Cholesterol 59mg 19%
Sodium 516mg 21%
     
Fat
Carbs
Protein

Preparation






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