SWANER FAMILY RECIPES

TURKEY SAUSAGE & ARUGULA PASTA

http://www.eatingwell.com/recipes/turkey_sausage_arugula_pasta.html
From EatingWell:  December 2005/January 2006, EatingWell Serves TwoThe cheese in this dish is the key to the balance of flavors. For the biggest impact, make sure to use imported Italian cheese.
6 servings, generous 1 1/2 cups each | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

• 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

Preparation

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.

Nutrition

Per serving : 352 Calories; 9 g Fat; 3 g Sat; 2 g Mono; 26 mg Cholesterol; 47 g Carbohydrates; 18 g Protein; 6 g Fiber; 382 mg Sodium; 379 mg Potassium
2 1/2 Carbohydrate Serving
Exchanges: 2.5 starch, 2 vegetable, 2 medium-fat meat