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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Turkey Sausage & Arugula Pasta

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    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.

    nutritional information

    7 g
    11 g
    Saturated Fat:
    3 g
    45 g
    20 g
    520 mg
    Monounsaturated Fat:
    2 g
    2 1/2 starch, 2 vegetable, 2 medium-fat meat
    30 g
    Carbohydrate Servings:
    2 1/2
    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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