Fusilli with Kale, Tomatoes, and Turkey Sausage

This delicious pasta dish is ALSO nutritious, a fantastic combination. I created it to use the last of the summer kale from the garden, as well as the lingering cherry tomatoes. The flavors of the tomatoes were so fresh that I didn’t want to cook them, so I just stirred them into the hot pasta to heat them at the end. Lemon zest and juice, with garlic paste, add bright acidity and vibrant flavor. I used brown rice pasta for the little additional fiber, but it also adds a subtle nuttiness that adds a lot to the dish.

Fusilli with Kale, Tomatoes, and Turkey Sausage
Serves 4
3 tablespoons olive oil
8 oz turkey sausage, hot
6 cups kale (or swiss chard), stems removed and diced
3 medium cloves of garlic, minced
Zest of half a lemon
Juice of half a lemon
1 teaspoons sea salt
1/4 cup dry white wine
2 cups cherry tomatoes, halved
1/2 cup shaved Parmesan cheese
8 oz brown rice pasta, fusilli
Procedure:
1. Heat generously-salted water in a large pasta pot. When boiling, add pasta and stir. Boil for about 7 minutes. Drain, reserving 1/2 cup water.
2. Heat a deep skillet to medium and add turkey sausage. Saute sausage until browned and remove to a bowl.
3. Mince the garlic. Add the salt to the garlic and, using the edge of a knife, make a paste with the garlic and the paste. Add the paste to the zest and juice and let sit.
4. Add 1 tablespoon olive oil to the skillet and heat. Add kale and saute until soft. Add two tablespoons of oil and wine to skillet and bring to a simmer. Continue simmering for 5 minutes, then add the sausage and kale and stir. Add the garlic combination, tomatoes and cooked pasta and toss over low heat. Stir for a few more minutes to heat and combine.
5. Divide pasta into 4 bowls and divide Parmesan to top each portion. Serve immediately.