14ounce packagePolska Kielbasa Sausages(Turkey or Beef), diagonally cut into ¼” slices
1/2bell pepper(any color) diced
6ouncesfarfalle pasta, cooked and drained
1mediumzucchini, sliced into thin rounds
5-10freshfresh asparagus spears, sliced into thirds
15ounce canwhite beans, drained and rinsed
2cupsbaby spinach leaves
1/4cupfreshly grated parmesan cheese
¼cuptoasted pine nuts
In a large pot bring water to a boil and cook pasta according to package. Drain and set aside.
In a large skillet over medium heat, toast pin nuts until golden brown.
Transfer to a plate. In the same skillet heat olive oil on medium-high heat and sauté the polska kielbasa, onion, and bell peppers for about 5 minutes, or until sausage is golden brown on both sides. Transfer to a plate.
Add the zucchini, asparagus and vegetable broth to the skillet and simmer for about 5 minutes.
Add tomatoes, beans, and spinach and continue to simmer for 1 minute or 2, until spinach is wilted.
Turn the heat to low, add the pasta and smoked sausage with onion and bell peppers to the skillet. Mix to combine.
Add fresh Parmesan cheese. Garnish with toasted pine nuts. Serve warm.