Rigatoni with Sausage and Kale

2 cups rigatoni pasta
8 oz. Italian turkey sausage (sweet or hot)
4 cups kale, roughly chopped into bite-size pieces
1 cup low-sodium chicken broth
Salt and pepper to taste
1/2 cup grated Parmesan cheese

Cook rigatoni in salted water and drain.

Remove sausage casings and cook in a large nonstick skillet over medium heat, breaking up as it cooks, about 3 minutes. Add kale and cook, stirring frequently, until limp, about 3 to 5 minutes.

Add broth to skillet and scrape up browned bits with a wooded spoon; season to taste with salt and pepper. Cover, reduce heat to low and cook until kale is tender, 5 to 10 minutes. Stir in rigatoni, heat through.

Serve with grated Parmesan.

Serves 4
WW Points per serving (1 1/2 cups pasta and 2 Tbsp. Parmesan): 8