“Sausage” & Kale Orecchiette

by Dani Taylor

Ingredients:

• 2 cups whole-grain Orichette pasta

• 2 tablespoons olive oil

• 2 vegan Italian sausages (like Field Roast), sliced

• 1 bunch kale, stems removed, and leaves chopped

• 1 15oz can fire-roasted diced tomatoes

• 2 tablespoons chopped fresh basil

• 1/4 cup chopped Kalamata olives

Ingredients:

1. Cook pasta according to package directions, then drain and set aside.

2. Preheat the broiler if adding cheese to the dish.

3. In a deep oven-safe skillet, add olive oil and sausage. Sauté for 2 minutes, or until just starting to brown. Add the kale, cover and cook another 3 minutes.

4. Remove lid and stir. Add the cooked pasta, tomatoes, basil, and olives. Cook 5–7 minutes to heat everything well.

Makes 4 servings.

Nutrition facts per serving: 433 calories, 44g carbohydrates, 18g fat, 23g protein.