The cheese in this dish is the key to the balance of flavors. For the biggest impact, make sure to use imported Italian cheese.
- 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, plus more to taste
- 1 teaspoon freshly ground pepper
- 1/4 teaspoon salt
- 1 tablespoon extra-virgin olive oil
Bring a large pot of water to a boil. Cook the pasta until just tender, 9 to 11 minutes, or according to package directions.
Meanwhile, cook the 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 the 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 the heat; cover and keep warm.
Combine 1/2 cup cheese, the 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.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
352 calories; 9g total fat; 3g total saturated fat; 26mg cholesterol; 382mg sodium; 47g carbohydrates; 6g fiber; 18g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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