Sausage, Tomato, White Bean and Corkscrew Pasta Toss



  • 1 tablespoon olive oil
  • 2 links (6 ounces) low-fat Italian sausage, thinly sliced
  • 1 (26-ounce) can diced tomatoes, juice included
  • 1 (15-ounce) can unsalted cannellini beans, rinsed and drained
  • 2 teaspoons dried oregano or 1 teaspoon fresh
  • 1/2 teaspoon chili flakes
  • 1/2 pound whole-wheat fusilli pasta, cooked according to package directions
  • 1/4 cup freshly grated Parmesan cheese
  • 2 tablespoons chopped parsley


1. Heat oil in a sauté pan over medium-high heat.

2. Add sausage and cook until browned, 5-6 minutes.

3. Add tomatoes with juices, beans, oregano, chili flakes, salt, and pepper and bring to a low boil.

4. Reduce heat and cook until liquid reduces slightly, 3-4 minutes.

5. Stir in pasta and heat through, 2-3 minutes.

6. Divide among 4 bowls and garnish each bowl with 1 tablespoon Parmesan and 1/2 tablespoon parsley.

  • Prep Time:
  • Cook Time:

  • Resistant starch: 5 grams
  • Yield: 4 servings (serving size: 2 1/4 cups pasta)

Nutritional Information

Calories per serving: 435
Fat per serving: 10g
Saturated fat per serving: 3g
Monounsaturated fat per serving: 5g
Polyunsaturated fat per serving: 1g
Cholesterol per serving: 17mg
Protein per serving: 24g
Carbohydrate per serving: 65g
Sugars per serving: 8g
Fiber per serving: 12g
Sodium per serving: 365mg
The CarbLovers Diet