Ingredients
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3 cups small shell pasta
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8 ounces sweet Italian sausage or 8 ounces hot Italian sausage
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2 garlic cloves, minced
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2 teaspoons dried sage
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1 (19 ounce) can cannellini beans, rinsed and drained
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3 cups torn spinach leaves
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2 cups low sodium chicken broth
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1/2 teaspoon salt (or to taste)
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1/4 teaspoon pepper (or to taste)
Instructions
- Cook pasta according to package directions; drain.
- Heat a large nonstick skillet over medium-high heat; add in the sausage; brown the sausage, breaking it apart with a spoon; drain browned sausage on a paper-towel lined plate.
- Add garlic and sage to the same skillet; stir/saute for about 30 seconds or until fragrant.
- Add in the beans, spinach, and broth; bring to a boil.
- Lower heat and simmer about 5 minutes or until the spinach is just tender.
- Add in drained pasta, sausage, salt, and pepper; simmer until well heated; adjust seasoning to taste.