Nutrition per serving may change if servings are adjusted.
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
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.
Meanwhile, cook pasta according to package directions; drain. Toss the pasta with the sausage mixture, basil, Parmesan, and cracked black pepper.