Italian Sausage, Kale, & Cherry Tomato ZENB Pasta Toss


PREP TIME 5 minutes

COOK TIME 25 minutes

TOTAL TIME 30 minutes

Nutritional Facts


Serving Size: 491g

Calories: 571

Amount per Serving*
Total Fat 20g
Saturated Fat 6g
Salt 1.9mg
Carbohydrates 52g
Fibre 14g
Protein 29g
* 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.


This pasta dish delivers a variety of flavours by combining Italian sausage, kale and cherry tomatoes and more. This is the perfect dish for a flexitarian diet or someone looking to get more nutrition out of their traditional pasta dishes.


  • 1 box (340g) ZENB Fusilli 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
  • 125ml white wine
  • 200ml chicken stock
  • 268g loosely packed baby kale
  • 149g cherry tomatoes, halved
  • 22.5g grated Parmesan cheese
  • 1 tablespoon balsamic vinegar
  • 100g 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 min. until deep golden brown, while breaking up the meat with a wooden spoonDrain sausage; return to skillet.  


Reduce heat to medium; add onion and garlic. Cook 3-4 min. or until translucent, stirring frequently. Add wine; bring to boil scraping up any browned bits from bottom of pan. Cook 3-4 min. until most liquid is evaporated. Add stock; cook until liquid is reduced by half. Stir in pasta, kale and tomatoes; cover. Cook 1-2 min. 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 rocket 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 flavourful and is often scraped up with the addition of liquid to form the foundation of a pan sauce.