Pasta with Arugula & Sausage

Pasta with Arugula & Sausage

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From: Diabetic Living Magazine

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 4 ounces cooked smoked turkey sausage or chicken sausage
  • 1 large leek, cut into ¼-inch-thick slices
  • 2 cloves garlic, minced
  • 1 teaspoon olive oil
  • ⅔ cup reduced-sodium chicken broth
  • ½ of a (7 ounce) jar roasted red peppers, drained and cut into bite-size strips
  • 8 cups torn fresh arugula or spinach
  • 6 ounces dried medium bow-tie pasta
  • ¼ cup chopped fresh basil
  • ¼ cup finely grated Parmesan cheese
  • ½ teaspoon coarsely cracked black pepper

Preparation

  • Prep

  • Ready In

  1. Cut sausage lengthwise into quarters; cut into ¼-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.
  2. Meanwhile, cook pasta according to package directions; drain. Toss the pasta with the sausage mixture, basil, Parmesan, and cracked black pepper.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 268 calories; 6 g fat(2 g sat); 2 g fiber; 38 g carbohydrates; 15 g protein; 24 mg cholesterol; 2 g sugars; 1,106 IU vitamin A; 59 mg vitamin C; 178 mg calcium; 3 mg iron; 473 mg sodium; 345 mg potassium
  • Nutrition Bonus: Vitamin C (98% daily value), Vitamin A (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 1½ vegetable, 1 lean protein, ½ fat

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