We love the tender flavor of refrigerated fresh pasta, but you can substitute whatever pasta is in the pantry.
Ingredients
- 1 (9-oz) pkg refrigerated fettuccine
- 1 Tbsp olive oil
- 6 oz Italian turkey sausage
- 2 tsp minced garlic
- 1 pt cherry tomatoes
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
- 3 cups baby arugula leaves
- 2 oz pecorino Romano cheese, shaved
How to Make It
- Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving ⅔ cup cooking liquid.
- 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 ⅔ cup cooking liquid, and arugula; toss well. Sprinkle with pecorino Romano.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 356 kcal Calories from Fat: 117 kcal |
|
% Daily Value*
|
| Total Fat 13 g 37% |
Saturated Fat 4 g 20% |
Unsaturated Fat 7 g |
Trans Fat 0.0 g |
Sodium 706 mg 12% |
carbohydrates 39.3 g 30% |
Dietary Fiber 3.9 g 10% |
Protein 19.8 g 40% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |