DIRECTIONS: Rinse escarole and tear into bite sized pieces. Cook pasta in a large pasta pot of salted water according to package directions for al dente. Reserve 1 cup water before straining. Meanwhile, while pasta water boils, heat a large non-stick skillet on medium heat. Add olive oil; when hot add onions, peppers, garlic, salt and pepper. Cook until soft, about 4-5 minutes. Add sausage, breaking up with a wooden spoon and cook until golden, about 6 to 8 minutes. Add escarole, cover and cook 2 minutes; remove the cover, stir and cook about 3 more minutes or until wilted. Adjust salt and pepper to taste. Add the cooked pasta, crushed red pepper flakes, reserved water and Parmigiano Reggiano, toss well and transfer to a large serving bowl. 

NUTRITION INFO: 11/2 cups, Calories: 298, Carbohydrates: 47g, Protein: 21g, Fat: 5.5g, Saturated Fat: 1g, Fiber: 7.5g, Sugar: 1.1g - WW Points: 10

(Recipe and photo courtesy of Skinnytaste)