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Sausage and Greens Pasta

Photo Credit: Eating Well

4 ounces pasta, such as shells or fusilli* 4 ounces hot Italian sausage, removed from casing 2 cloves garlic, chopped 4 cups arugula or other greens ½ cup diced tomatoes ¼ cup finely shredded Pecorino Romano, or Parmesan cheese 1 teaspoon freshly ground pepper ⅛ teaspoon salt 2 teaspoons extra-virgin olive oil

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

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 and tomatoes. Cook, stirring often, until the greens wilt and the tomatoes begin to break down, 1 to 2 minutes. Remove from the heat; cover and keep warm.

Combine cheese, pepper and salt in a large bowl. Measure out 2 tablespoons 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-arugula mixture.

Specialty Diets Hacks

Pasta: GF, AID, TCD, SCD replace with Gulten Free Pasta or Spiraled Vegetables

Tomatoes: TCD replace with Olives

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