Bowtie Pasta with Sausage and Escarole

Perfect for a busy weeknight meal, the homemade sauce is done in less time than it takes to boil the pasta water. This meal satisfies even the pickiest of eaters. For those who are not fans of escarole, (it’s too bad, see NOTE below), another green can be substituted, i.e. arugula, spinach, kale, etc., each with their own nutritional value. When I prepared this meal for my husband, I used spinach as an alternative. He loved it and I love when he says, “Now that’s a keeper”! Enjoy…

NOTE: Health benefits of escarole:

• Reduces glucose levels due to its high insulin content;

• Promotes healthy skin and keeps the mucus membranes (a layer of cells that surround body organs) healthy due to its antioxidant properties and value of vitamin A and beta-carotenes;

• Being high in dietary fiber, it diminishes 'bad' or LDL cholesterol levels.

Ingredients

6 oz. uncooked bowtie pasta, about 3 cups

1/4 tsp. salt

1 tsp. extra virgin olive oil

8 oz. pkg. vegan sausage

1 small onion, chopped

4 garlic cloves, sliced

8 cups roughly chopped escarole, about 1 head

2/3 cup vegetable broth

1 – 14 ½ oz. diced tomatoes

1/4 tsp. red pepper flakes, or to taste

1/4 cup vegan Parmesan cheese

Directions

Cook pasta according to package directions, adding the salt prior to the pasta. Drain and return to the pot.

Heat oil in a large nonstick skillet over medium-high heat. Add sausage and onion; cook breaking up sausage, until lightly browned about 4 minutes. Add garlic slices, escarole, and vegetable broth to the skillet. Cook stirring often, until escarole is tender, about 5 minutes. Stir in tomatoes and red pepper flakes; cook until heated through. Spoon sauce over pasta and stir to combine. Sprinkle with Parmesan cheese.

Serve with garlic toast.