Fusilli With Italian Sausage and Arugula

Tag : Italian Olive Oil

Makes 2 servings 4 ounces whole-wheat pasta, such as fusilli or shells 4 ounces hot Italian turkey sausage, removed from casing 2 cloves garlic, chopped 4 cups arugula or baby spinach leaves 1/2 cup halved cherry tomatoes 1/4 cup finely shredded pecorino Romano or parmesan cheese 1 teaspoon freshly ground black pepper 1/8 teaspoon salt 2 teaspoons extra-virgin olive oil
Bring a large pot of salted water to a boil. Cook pasta 8 to 10minutes, or according to package directions.
Meanwhile, cook sausage in a large nonstick skillet overmedium-high heat, breaking it into small pieces with a woodenspoon, until cooked through, 2 to 4 minutes. Stir in garlic,arugula (or spinach) and tomatoes. Cook, stirring often, until thegreens wilt and the tomatoes begin to break down, 1 to 2 minutes.Remove from the heat; cover and keep warm.
Combine cheese, pepper and salt in a large bowl. Measure out 2tablespoons of the cooking liquid; drain the pasta. Whisk thereserved cooking liquid and oil into the cheese mixture; add thepasta and toss to combine. Serve the pasta topped with thesausage-arugula mixture.
-- From "EatingWell Serves Two"
by Jim Romanoff and EatingWell
PER SERVING: calories: 394 (29.7% from fat); protein: 24.5 grams;total fat: 13 grams; saturated fat: 3.6 grams; cholesterol: 49 mg;sodium: 671 mg; carbohydrate: 48.5 grams; dietary fiber: 6.3 grams