Recipe Image

Pasta with Arugula & Sausage

  • 25 m
  • 25 m
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.”


    • 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


  • 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.
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