Fusilli with Italian Sausage & Arugula
http://www.eatingwell.com/recipes/fusilli_with_italian_sausage_arugula.html
From EatingWell: December 2005/January 2006, EatingWell Serves TwoA whole teaspoon of black pepper along with a small amount of Italian turkey sausage deliver a piquant flavor without adding too much in the way of saturated fat and calories in this quick pasta dish. For maximum taste, use a high-quality cheese.
2 servings, 2 cups each | Active Time: 30 minutes | Total Time: 30 minutes
Ingredients
- 4 ounces whole-wheat pasta, such as shells or fusilli
- 4 ounces hot Italian turkey sausage, removed from casing
- 2 cloves garlic, chopped
- 4 cups arugula, or baby spinach
- 1/2 cup halved cherry tomatoes
- 1/4 cup finely shredded Pecorino Romano, or Parmesan cheese
- 1 teaspoon freshly ground pepper
- 1/8 teaspoon salt
- 2 teaspoons extra-virgin olive oil
Preparation
- Bring a large pot of water to a boil. Cook pasta 8 to 10 minutes, or according to package directions.
- Meanwhile, cook sausage in a large nonstick skillet over medium-high heat, breaking it into small pieces with a wooden spoon, until cooked through, 2 to 4 minutes. Stir in garlic, arugula (or spinach) and tomatoes. Cook, stirring often, until the greens wilt and the tomatoes begin to break down, 1 to 2 minutes. Remove from the heat; cover and keep warm.
- Combine cheese, pepper and salt in a large bowl. Measure out 2 tablespoons 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-arugula mixture.
Nutrition
Per serving : 412 Calories; 16 g Fat; 5 g Sat; 4 g Mono; 45 mg Cholesterol; 48 g Carbohydrates; 24 g Protein; 9 g Fiber; 637 mg Sodium; 378 mg Potassium
3 Carbohydrate Serving
Exchanges: 3 starch, 1/2 vegetable, 1 1/2 medium-fat meat, 1/2 high-fat meat, 1 fat