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Turkey Sausage & Arugula Pasta

December 2005/January 2006, EatingWell Serves Two

Your rating: None Average: 4.2 (171 votes)

The cheese in this dish is the key to the balance of flavors. For the biggest impact, make sure to use imported Italian cheese.



READER'S COMMENT:
"My entire family enjoyed this one...including my 1 and 3 year old! This will be a new staple for us! "
Turkey Sausage & Arugula Pasta

23 Reviews for Turkey Sausage & Arugula Pasta

09/23/2009
Anonymous

This is a really good nice and light dish. I think it would've been better to add the garlic while the turkey sausage was cooking to release more of the flavor. Had issues with the "cheese sauce" too, it just stuck to the bottom of my bowl.

Christina, Austin, TX

Comments
09/23/2009
Anonymous

I love this recipe. I've only made one change .. I used non fat milk instead of pasta liquid. When I used the pasta liquid, it didn't mesh at all and cheese ended up clumping and sticking to the bottom of the bowl. Other than that, excellent recipe.

Amy, Burbank, Ca

Comments
09/23/2009
Anonymous

I really liked how easy this meal is so could easily make at the end of a hectic day. It was healthy and delicious and makes great leftovers. This will be made again, and probably even for friends.

Christina Stone, Emmaus, pa

Comments
09/23/2009
Anonymous
Delicious! Anne, Clayville,

Delicious!

Anne, Clayville, NY

Comments
09/23/2009
Anonymous

This recipe was great and I used the bones and varied the vegetables based on what was in the house -- it works great with brocolli and sundried tomatoes!

Holly, Hebron, CT

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