Turkey Sausage & Arugula Pasta

The cheese in this dish is the key to the balance of flavors. For the biggest impact, make sure to use imported Italian cheese.

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Ingredients

12 ounces whole-wheat short pasta, such as shells or twists		1/2 cup finely shredded Pecorino Romano, or Parmesan cheese, plus more to taste
8 ounces hot Italian turkey sausage links, removed from casings		1 teaspoon freshly ground pepper
3 cloves garlic, chopped		1/4 teaspoon salt
8 cups arugula, or baby spinach		1 tablespoon extra-virgin olive oil
2 cups halved cherry tomatoes

Prep: 30 min Total: 30 min (Quick)

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1
Bring a large pot of water to a boil. Cook pasta until just tender, 9 to 11 minutes, or according to package directions.
2
Meanwhile, cook sausage in a large nonstick skillet over medium-high heat, breaking it up into small pieces with a wooden spoon, until cooked through, about 5 minutes. Stir in garlic, arugula (or spinach) and tomatoes. Cook, stirring often, until the greens wilt and the tomatoes begin to break down, about 3 minutes. Remove from heat; cover and keep warm.
3
Combine 1/2 cup cheese, pepper and salt in a large bowl. Measure out 1/2 cup of the cooking liquid; drain the pasta. Whisk the cooking liquid and oil into the cheese mixture; add the pasta and toss to combine. Serve the pasta topped with the sausage mixture and an extra sprinkle of cheese, if desired.

Calories: 352		Fiber: 7 g
Fat: 11 g		Saturated Fat: 3 g
Carbohydrates: 45 g		Protein: 20 g
Sodium: 520 mg		Monounsaturated Fat: 2 g
Exchanges: 2 1/2 starch, 2 vegetable, 2 medium-fat meat		Cholesterol: 30 g
Carbohydrate Servings: 2 1/2		Potassium: 280 mg
Nutrition Bonus: Vitamin A (30% daily value), Fiber (26% dv), Vitamin C (20% dv), Calcium (15% dv).		Added Sugars: 0 g

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