December 2005/January 2006,
EatingWell Serves Two
The cheese in this dish is the key to the balance of flavors. For the biggest impact, make sure to use imported Italian cheese.
6 servings, generous 1 1/2 cups each
Active Time: 30 minutes |
Total Time: 30 minutes
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.
Per serving :
9 g Fat;
3 g Sat;
2 g Mono;
26 mg Cholesterol;
47 g Carbohydrates;
18 g Protein;
6 g Fiber;
382 mg Sodium;
379 mg Potassium