Farfalle with Sausage, Broccoli Rabe, and White Beans

 Cook Up Comfort pg. 113 {4 servings} STOVE   7 pts

6 oz whole wheat farfalle pasta
1 (3/4 lb) bunch broccoli rabe
2 t olive oil
2 (3 ½ oz) links low-fat Italian chicken sausage, casings removed {or 7 oz ground skinless boneless chk breast}
2 lg garlic cloves, minced
¼ t red pepper flakes
1 c chicken broth or vegetable broth
1 (15 ½ oz) can cannellini beans (white kidney), rinsed and drained
¼ c thinly sliced sun-dried tomatoes (not packed in oil)
1 T chopped fresh oregano leaves
Zest and juice of ½ lemon
2 T grated Parmesan

1. Cook pasta according to package directions, adding broccoli rabe during final 3 minutes of cooking time, Drain and transfer to large bowl. Cover and keep warm.
2. Heat oil in large skillet over medium-high heat. Add sausage and cook, breaking apart with wooden spoon, until browned and cooked through, about 5 minutes. Stir in garlic and pepper flakes, cook 30 seconds.
3. Stir in broth, beans, sun-dried tomatoes, and oregano. Cook until heated through. Add pasta and broccoli rabe to skillet and toss. Add lemon juice. Divide evenlu among 4 plates or bowls and top with Parmesan and lemon zest.