Not a meek or mild green, arugula is somewhat bitter with a peppery mustard flavor. If you don't care for arugula, substitute fresh spinach in this 25-minute pasta recipe. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Cut sausage lengthwise into quarters; cut into 1/4-inch pieces. Cook leek and garlic in a large skillet in hot olive oil until tender. Stir in the sausage pieces, chicken broth, and roasted red peppers. Bring to boiling; reduce heat. Add arugula (or spinach) and cook for 1 to 2 minutes or until greens are wilted. Remove from heat.

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  • Meanwhile, cook pasta according to package directions; drain. Toss the pasta with the sausage mixture, basil, Parmesan, and cracked black pepper.

Nutrition Facts

268 calories; 6.4 g total fat; 2.1 g saturated fat; 24 mg cholesterol; 473 mg sodium. 345 mg potassium; 38 g carbohydrates; 2.5 g fiber; 2 g sugar; 14.6 g protein; 1106 IU vitamin a iu; 59 mg vitamin c; 178 mg calcium; 3 mg iron; 51 mg magnesium;