Sausage and Kale with Rigatoni

Oh wow, this was so easy and yummy!! I can't wait for the next time.... Very simplistic with the added seasoning (more like non-existent) which made me a little leery of bland food, but not the case with this wonderful dish. Please try and enjoy!

Source: Weight Watchers, serves 4, 7 points per serving

Ingredients:
2 cups uncooked rigatoni
1/8 t salt for cooking pasta
8 oz raw turkey sausage, sweet Italian variety (two links)
4 cups kale, roughly chopped into bite-sized pieces
1 cup canned chicken broth
1/4 t salt
1/4 t black pepper
1/2 cup shredded Parmesan cheese

*Cook rigatoni in salted water according to directions. Drain.
*Meanwhile, remove sausage from casing and cook in a large nonstick skillet over medium heat, breaking up sausage as it cooks, about 3 minutes. Add kale; cook, stirring frequently, until limp, about 3-5 minutes.
*Add broth to skillet and scrape up browned bits on bottom of skillet; season with salt and pepper. Cover skillet and reduce heat to low; cook until kale is tender, about 5-10 minutes. Stir in rigatoni; heat through.
*Sprinkle each portion with 2 T of cheese before serving.

Notes: Next time I would double or triple the amount of kale. It cooks down and I could have eaten way more for the small amount of calories. I also used the Gruyere cheese left over from the Chicken Cordon Bleu and it was perfect! If you can, use freshly shredded cheese....it really does make a difference in the flavor.