Rating: 4.5 stars
11 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

You can substitute spinach for the arugula, if you like. For less heat, decrease or omit the crushed red pepper.

Christine Burns Rudalevige
Recipe by Cooking Light May 2014

Gallery

Credit: Colin Clark; Styling: Missie Neville Crawford

Recipe Summary

Yield:
Serves 4 (serving size: 1 1/2 cups pasta and 1 teaspoon cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large saucepan of water to a boil. Add pasta; cook 7 minutes or until al dente. Drain pasta in a colander over a bowl, reserving 1 cup cooking liquid.

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  • Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; cook 5 minutes or until browned, stirring to crumble. Add 1 cup arugula, onion, oregano, crushed red pepper, and garlic; cook 2 minutes, stirring frequently.

  • Add reserved 1 cup cooking liquid, tomatoes, sugar, black pepper, and salt to pan; bring to a boil. Add pasta; cook 2 minutes. Stir in remaining 1/2 cup arugula. Divide pasta mixture among 4 shallow bowls; top with Parmesan cheese.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

387 calories; fat 8.3g; saturated fat 2.8g; mono fat 2.8g; poly fat 2.4g; protein 22g; carbohydrates 55g; fiber 5g; cholesterol 39mg; iron 5mg; sodium 558mg; calcium 101mg.
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