Author :: Mrs Liz
Category :: Healthy Choice Recipes
Ingredients ::
- 2 teaspoons olive oil
- 1/4 pount Italian turkey OR chicken sausage, casings removed
- 6 cherry tomatoes, halved
- 4 garlic cloves, thinly sliced
- 1/4 teaspoon crushed red pepper flakes
- 3 ounces arugula, washed, stemmed and roughly chopped (1-1/2 cups when done)
- 1/2 cup low-salt, fat-free vegetable broth
- 6 ounces fresh fettuccini, perferable spinach fettucini (found in the refrigerator case of your local supermarket)
- 1 Tablespoon grated Parmesan cheese
Makes: 2 (1-1/4 cup) servings
Nutrients Per Serving:
435 calories
15 g total fat
4 g saturated fat
23 g protein
54 g carbohydrate
132 mg cholesterol
804 mg sodium
6.3 g fiber
Vitamin C (58% of RDI)
Iron (48%)
Vitamin A (37%)
Fiber (25%)
Note: Arugula is a peppery green.
Bring a medium pot of water to a boil over high heat.
Meanwhile, heat the oil in a 10 inch skillet over a medium heat. Crumble in the sausage; saute until brown, about 2 minutes. Then add the tomatoes, garlic, and pepper flakes; stir until softened, about 2 minutes.
Add the arugula, then pour in the broth. Toss well, then cover and cook for 1 minute. Uncover, increase the heat to high, and boil until the sauce reduces and tickens slightly, about 1 more minute, stirring occasionally. Remove from the heat and cover.
Add the pasta to the boiling water; cook until tender but toothy, about 1 or 2 minutes. Drain. Tos the pasta into the sauce, sprinle with cheese, and serve.
Ideas for serving:
A salad - of thinly sliced endive and chopped fresh basil, drizzled with a red wine vinegar.
Dessert - marinate some sliced pineapple with a splash of vodka and grated lemon zest. Put it in the refrigerator for up to 3 hours, then spoon over purchased fruit sorbet.
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