Sausage, Tomato, and Arugula Fettuccine

By Kplmrm

Total: 20 minutes
Yield: 4 servings (serving size: 1 1/3 cups pasta and about 2 tablespoons cheese)


Calories:356
Fat:13g (sat 4.2g,mono 4.2g,poly 2.4g)
Protein:19.8g
Carbohydrate:39.3g
Fiber:3.9g
Cholesterol:92mg
Iron:3mg
Sodium:706mg
Calcium:168mg

Ingredients

• 1 (9-ounce) package refrigerated fettuccine
• 1 tablespoon olive oil
• 6 ounces Italian turkey sausage
• 2 teaspoons minced garlic
• 1 pint cherry tomatoes
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 cups baby arugula leaves
• 2 ounces pecorino Romano cheese, shaved

Preparation

Step 1

1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 2/3 cup cooking liquid.

2. While pasta cooks, heat oil in a large skillet over medium-high heat. Remove casings from sausage. Break sausage into bite-sized pieces and add to pan; cook 3 minutes or until browned, stirring frequently to crumble. Add garlic; cook 30 seconds, stirring constantly. Add tomatoes, salt, and pepper; cover and cook 2 minutes. Mash tomatoes with the back of a wooden spoon to break them up. Cover pan; reduce heat to low, and cook 3 minutes. Remove pan from heat. Add pasta, reserved 2/3 cup cooking liquid, and arugula; toss well. Sprinkle with pecorino Romano.