Italian Sausage, Kale, & Cherry Tomato ZENB Pasta Toss


PREP TIME 5 minutes

COOK TIME 25 minutes

TOTAL TIME 30 minutes

Nutrition Facts


Serving Size: 491g
Servings: 4

Calories: 570

Amount per Serving*% Daily Value
Total Fat20g26%
Saturated Fat6g30%
Dietary Fiber12g43%
Total Sugar6g
Vitamin A 50%
Vitamin C 20%
Calcium 165mg 15%
Iron 5mg 30%
Potassium 810mg 15%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.


ZENB Pasta Variety

This pasta dish delivers a variety of flavors by combining Italian sausage, kale, and cherry tomatoes and more with ZENB Rotini Pasta. This is the perfect dish for a flexitarian diet or someone looking to get more nutrition out of their traditional pasta dishes by getting a good source of vitamin A, while staying low in calories and cholesterol.


  • 12 ounces ZENB Rotini Pasta made from 100% Yellow Peas, uncooked
  • 1 teaspoon olive oil
  • 1 pound bulk hot or mild Italian sausage
  • 1 small onion, finely chopped
  • 3 cloves garlic, thinly sliced
  • 1/2 cup white wine
  • 1 cup chicken stock
  • 4 cups loosely packed baby kale
  • 1 cup cherry tomatoes, halved
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon balsamic vinegar
  • 1/2 cup coarsely chopped basil



Cook ZENB Pasta as directed on package. Drain.


Meanwhile, heat oil in large skillet on medium-high heat; add sausage. Cook 7-10 minutes until deep golden brown, while breaking up the meat with a wooden spoon. Drain sausage; return to skillet.


Reduce heat to medium; add onion and garlic. Cook 3-4 minutes or until translucent, stirring frequently. Add wine; bring to boil scraping up any browned bits from bottom of pan. Cook 3-4 minutes until most liquid is evaporated. Add stock; cook until liquid is reduced by half. Stir in pasta, kale and tomatoes; cover. Cook 1-2 minutes or until greens are wilted.


Remove pan from heat; add cheese & vinegar. Mix gently until cheese is melted and well combined. Serve immediately sprinkled with basil.

Tasty Tips

Substitute arugula or trimmed, sliced Tuscan kale for the baby kale.

The deeply browned bits on the bottom of a pan after cooking meat or caramelizing vegetables is called fond. Fond is highly flavorful and is often scraped up with the addition of liquid to form the foundation of a pan sauce.

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