Adapted from Good Housekeeping Magazine, Oct 2012

3030 cal/recipe

Ingredients

• 1 lb whole wheat penne
• 12 oz spicy Italian sausage, casings removed
• 1 med onion, diced
• 20 oz mushrooms, sliced
• 5 oz fresh baby kale or baby arugula
• 1/4 tsp salt
• 1/2 tsp ground black pepper
• 1/3 c shredded Parmesan cheese

Directions

• Heat large covered pot of salted water to boiling.
• Cook pasta until al dente.
• Drain pasta water while reserving 1/4 c.
• Heat large skillet on med-high and add sausage.
• Break up sausage while cooking.
• When half-way cooked, add onion.
• When onion starts to brown, add mushrooms.
• Cook with stirring until mushrooms are softened.
• In large pot of drained pasta and reserved pasta water, add sausage mix, kale, salt, and pepper.
• Stir on med-low heat until well-mixed.
• Serve and top with Parmesan.