Spaghetti with Sausage and Simple Tomato Sauce with Mixed Green Salad

By barbie24

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

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

Details

Servings 4
Cooking time 30mins
Adapted from myrecipes.com

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.