- 8 ounces uncooked spiral pasta
- 1/2 pound bulk Italian sausage
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 bunch escarole or spinach, trimmed and coarsely chopped
- 1 (15 ounce) can white kidney or cannelini beans, rinsed and drained
- 1 cup chicken broth
- 1/3 cup grated Parmesan or Romano cheese
- Cook pasta according to package directions.
- Meanwhile, in a large skillet, cook sausage, onion and garlic until sausage is no longer pink and onion is tender; drain. Stir in escarole, beans and broth. Cover and simmer for 6-8 minutes or until escarole is wilted and tender. Drain pasta; add to vegetable mixture. Sprinkle with cheese.