One Pot Sausage, Sweet Potato, and Kale Pasta

A hearty pasta dinner need not require multiple pots. For less effort and post-meal cleanup, why not cook everything together? SERVES 4

BY MATTHEW KADEY, MS c , RD

2 tsp grapeseed or sunflower oil ¾ lb chicken or turkey sausage, casing removed and crumbled 1 yellow onion, chopped 1 medium sweet potato, peeled and grated 2 garlic cloves, chopped ½ lb whole grain rotini or penne pasta 3 cups no-saltadded chicken or vegetable broth 14 oz can no-saltadded diced tomatoes 2 Tbsp no-saltadded tomato paste Zest of 1 lemon 1 ½ tsp Italian seasoning ½ tsp crushed red pepper flakes 5 oz container baby kale or baby greens mix ½ cup grated Parmesan cheese (optional) ¼ cup toasted chopped walnuts (optional) DIRECTIONS 1. In large pot over medium, heat oil. Add sausage and heat until browned, about 4 minutes. Remove sausage from pan and set aside. 2. Add onion to pan and heat until onion has softened, about 5 minutes. Add sweet potato and garlic; heat until potato is tender, stirring often, about 3 minutes. 3. Add pasta, broth, canned tomatoes, tomato paste, lemon zest, Italian seasoning, and red pepper flakes to pan. Bring to a boil; reduce heat to medium-low and simmer, covered, until pasta is al dente and liquid has almost evaporated. Be sure to scrape up any brown bits from bottom of pan. 4. In batches, stir in kale until wilted. Stir in sausage and heat through. Remove from heat and let stand for 5 minutes. Garnish with Parmesan and walnuts if desired.

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go nuts!

You don’t need to crank up the oven to make a small batch of toasty nuts. Instead, nuke them. Spread nuts in a single layer on microwavesafe plate. Microwave on high power for 1 minute, stir, and continue heating in 30-second intervals, stirring between each interval, until nuts are fragrant and a few shades darker.

PER SERVING: 389 CAL; 31 G PROTEIN; 14 G FAT; 36 G CARB (9 G SUGARS); 860 MG SODIUM; 5 G FIBER

Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).