Ingredients

  • 4 ounces whole-wheat pasta, such as shells or fusilli
  • 4 ounces hot Italian turkey sausage, removed from casing
  • 2 cloves garlic, chopped
  • 4 cups arugula, or baby spinach
  • ½ cup halved cherry tomatoes
  • 1/4 cup finely shredded Pecorino Romano, or Parmesan cheese
  • 1 teaspoon freshly ground pepper
  • ⅛ teaspoon salt
  • 2 teaspoons extra-virgin olive oil

Ready In 30 Minutes

Servings: 2

Cooking Instructions

Step 1

  • Bring a large pot of water to a boil. Cook pasta 8 to 10 minutes, or according to package directions.
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  • EQUIPMENT:
  • Length: 8 minutes

Step 2

  • Meanwhile, cook sausage in a large nonstick skillet over medium-high heat, breaking it into small pieces with a wooden spoon, until cooked through, 2 to 4 minutes. Stir in garlic, arugula (or spinach) and tomatoes. Cook, stirring often, until the greens wilt and the tomatoes begin to break down, 1 to 2 minutes.
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  • EQUIPMENT:
  • Length: 3 minutes

Step 3

  • Remove from the heat; cover and keep warm.

Step 4

  • Combine cheese, pepper and salt in a large bowl. Measure out 2 tablespoons of the cooking liquid; drain the pasta.
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Step 5

  • Whisk the cooking liquid and oil into the cheese mixture; add the pasta and toss to combine.
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Step 6

  • Serve the pasta topped with the sausage-arugula mixture.
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