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Thursday, April 24 2014
Sausage & Arugula Pasta
  • 12    ounces   whole-wheat short pasta, such as shells or twists
  • 8    ounces   hot Italian turkey sausage links, removed from casings
  • 3      cloves garlic, chopped
  • 8    cups   arugula, or baby spinach
  • 2    cups   halved cherry tomatoes
  • 1/2   cup   finely shredded Pecorino Romano, or Parmesan cheese, plus more to taste
  • 1    teaspoon   freshly ground pepper
  • 1/4   teaspoon   salt
  • 1    tablespoon   extra-virgin olive oil
Bring a large pot of water to a boil. Cook pasta until just tender, 9 to 11 minutes, or according to package directions.
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.
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.

nutrition information
Per Serving: cal. (kcal) 352, Fat, total (g) 9, chol. (mg) 26, sat. fat (g) 3, carb. (g) 47, Monosaturated fat (g) 2, fiber (g) 6, pro. (g) 18, sodium (mg) 382, Potassium (mg) 379, Vegetables () 2, Starch () 3, Medium-Fat Meat () 2, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 09:57 am   |  Permalink   |  0 Comments  |  Email

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