Turkey Sausage & Arugula Pasta

December 2005/January 2006, EatingWell Serves Two

Your rating: None Average: 4.2 (183 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.

"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

Makes: 6 servings, generous 1 1/2 cups each

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  • 12 ounces whole-wheat short pasta, such as shells or twists
  • 8 ounces hot Italian turkey sausage links, removed from casings
  • 3 cloves garlic, chopped
  • 8 cups arugula, or baby spinach
  • 2 cups halved cherry tomatoes
  • 1/2 cup finely shredded Pecorino Romano, or Parmesan cheese, plus more to taste
  • 1 teaspoon freshly ground pepper
  • 1/4 teaspoon salt
  • 1 tablespoon extra-virgin olive oil


  1. Bring a large pot of water to a boil. Cook pasta until just tender, 9 to 11 minutes, or according to package directions.
  2. Meanwhile, cook sausage in a large nonstick skillet over medium-high heat, breaking it up into small pieces with a wooden spoon, until cooked through, about 5 minutes. Stir in garlic, arugula (or spinach) and tomatoes. Cook, stirring often, until the greens wilt and the tomatoes begin to break down, about 3 minutes. Remove from heat; cover and keep warm.
  3. Combine 1/2 cup cheese, pepper and salt in a large bowl. Measure out 1/2 cup of the cooking liquid; drain the pasta. Whisk the cooking liquid and oil into the cheese mixture; add the pasta and toss to combine. Serve the pasta topped with the sausage mixture and an extra sprinkle of cheese, if desired.


Per serving: 352 calories; 9 g fat (3 g sat, 2 g mono); 26 mg cholesterol; 47 g carbohydrates; 0 g added sugars; 18 g protein; 6 g fiber; 382 mg sodium; 379 mg potassium.

Nutrition Bonus: Vitamin A (30% daily value), Fiber (26% dv), Vitamin C (20% dv), Calcium (15% dv).

Carbohydrate Servings: 2 1/2

Exchanges: 2.5 starch, 2 vegetable, 2 medium-fat meat

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