Recipe: Fusilli with Italian Sausage and Arugula (serves 2)

FUSILLI WITH ITALIAN SAUSAGE AND ARUGULA

4 ounces whole-wheat pasta, such as fusilli or shells, uncooked
4 ounces hot Italian turkey sausage, removed from casing
2 cloves garlic, chopped
4 cups arugula or baby spinach leaves
1/2 cup halved cherry tomatoes
1/4 cup finely shredded pecorino Romano or parmesan cheese
1 teaspoon freshly ground black pepper
1/8 teaspoon salt
2 teaspoons extra-virgin olive oil

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

Meanwhile, cook sausage in large nonstick skillet over medium-high heat for 2 to 4 minutes or until cooked through, breaking sausage into small pieces with wood spoon. Stir in garlic, arugula and tomatoes. Cook, stirring often, for 1 to 2 minutes or until greens wilt and tomatoes begin to break down. Remove from heat. Cover. Keep warm.

TO ASSEMBLE AND SERVE:
Combine cheese, pepper and salt in large bowl. Measure out 2 tablespoons cooking liquid. Drain pasta. Whisk reserved cooking liquid and oil into cheese mixture. Add pasta. Toss to combine. Serve pasta topped with sausage-arugula mixture.

Makes 2 servings
Adapted from source: Eating Well Serves Two by Jim Romanoff