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Turkey Sausage & Arugula Pasta

High Fiber
Active time: 30 minutes
Total: 30 minutes

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 oz whole-wheat short pasta, such as shells or twists
8 oz 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 tsp freshly ground pepper
1/4 tsp salt
1 Tbsp 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.

Makes 6 servings, generous 1 1/2 cups each

Per serving: 352 calories; 11 g fat (3 g sat, 2 g mono);
30 mg cholesterol; 45 g carbohydrate; 20 g protein;
7 g fiber; 520 mg sodium.

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

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