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.
Cut sausage lengthwise into quarters; cut into 1/4-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.
2 starch, 1 1/2 vegetable, 1 lean protein, 1/2 fat