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Fusilli with Italian Sausage and Arugula

February 4, 2015

Here’s another small portion quick recipe.

Difficulty: Easy
Prep Time: 15 min
Cook Time: 15 min
Total Time: 30 min
Yield: 2, 2 cup servings
Taste: Good



4 ounces whole-wheat pasta, such as shells or fusilli
4 ounces hot Italian turkey sausage (about 1 link)
2 cloves garlic, chopped
4 cups arugula or baby spinach
1/2 cup cherry tomatoes, halved
1/4 cup finely shredded Pecorino Romano or Parmesan cheese
1 tsp freshly ground pepper
1/8 tsp salt
2 tsp extra-virgin olive oil


1) Bring a large pot of water to a boil. Cook pasta for 8 to 10 minutes or according to package.

2) Cook sausage in a large nonstick skillet over medium-high heat breaking into small pieces until throughly cooked, 2 to 4 minutes.

3) Stir in garlic, arugula (or baby spinach) and tomatoes. Cook stirring often until the greens wilt and tomatoes break down, 1 to 2 minutes. Remove from heat.

4) Combine cheese, pepper, and salt in a large bowl. Measure about 2 tbs of cooking liquid from pasta.

5) Drain 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-arugula mixture.

Source: Cookbook, “Eating Well Serves Two” by Jim Romanoff, 2006, p. 148


From → Main Dish

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