Spaghetti with Sausage and Simple Tomato Sauce with Mixed Green Salad

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Calories: 460; Fat: 16.9g; Protein: 24.4g; Carbs: 53.3g; Fiber: 4g; Cholesterol: 57mg; Iron: 4.7mg; Sodium: 895mg; Calcium: 253mg

* Serving size: 1 1/4 cups pasta, 2 tablespoons cheese, 1 tablespoon basil, and 1 cup mixed green salad

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  • 4
  • 30 mins

Ingredients

  • Spaghetti:
  • 8 ounces hot Italian turkey sausage links
  • 8 ounces uncooked spaghetti
  • 1 (28-ounce) can no-salt-added whole tomatoes, undrained
  • 2 tablespoons olive oil
  • 1/2 teaspoon crushed red pepper
  • 5 garlic cloves, minced
  • 1 teaspoon sugar
  • 1/2 teaspoon kosher salt
  • 1/4 cup torn fresh basil
  • 1/2 cup (2 ounces) shaved Parmigiano-Reggiano cheese
  • Salad:
  • 4 cups mixed microgreens
  • 2 cups watercress; trimmed
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/4 teaspoon black pepper
  • 2 tablespoons extra-virgin olive oil

Preparation

Step 1

Spaghetti:

1. Preheat broiler.

2. Arrange sausage on a small baking sheet. Broil sausage 5 minutes on each side or until done. Remove pan from oven (do not turn broiler off). Cut sausage into 1/4-inch-thick slices. Arrange slices in a single layer on baking sheet. Broil sausage slices 2 minutes or until browned.

3. Cook pasta according to package directions, omitting salt and fat; drain.

4. Place tomatoes in a food processor; process until almost smooth. Heat olive oil in a large nonstick skillet over medium-high heat. Add crushed red pepper and minced garlic; sauté 1 minute. Stir in tomatoes, sugar, and salt; cook 4 minutes or until slightly thick. Add sausage and cooked pasta to pan; toss well. Top with fresh basil and Parmigiano-Reggiano.

Salad:

1. Combine 1 tablespoon fresh lemon juice, 1/2 teaspoon Dijon mustard, 1/4 teaspoon salt, 1/4 teaspoon sugar, and 1/4 teaspoon black pepper in a medium bowl. Gradually add 2 tablespoons extra-virgin olive oil, stirring constantly with a whisk.

2. Drizzle dressing over 4 cups mixed microgreens and 2 cups trimmed watercress; toss to coat.

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