This eye-catching Italian dish was only about 20 minutes to put together and was hearty and satisfying….comfort food at its best. I got this keeper recipe from Teresa at A Blog About Food who got it from the December issue of Cooking Lite which bragged that it's only 356 calories per serving. We served it up with some French Peasant Bread and gobbled up a double batch in no time!
The ingredients:
1 pkg. (9-oz.) refrigerated fettuccine (I used a mix of spinach and regular fettuccine)
1 Tbs. olive oil
1/2 lb. Italian sausage (hot or mild according to your preference)
2 tsp. minced garlic
1 pint cherry tomatoes
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
3 cups baby arugula leaves (or baby spinach) (chop it up if the big pieces will scare the kids off)
1/2 cup grated fresh Parmesan
Directions: Cook pasta according to package directions, omitting salt. Drain in a colander over a bowl, reserving 2/3 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 5 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. Remove cover and 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 (or spinach); toss well. Sprinkle with fresh Parmesan cheese. Makes 4-6 servings.
Enjoy!
Click here for printable recipe.
The ingredients:
1 pkg. (9-oz.) refrigerated fettuccine (I used a mix of spinach and regular fettuccine)
1 Tbs. olive oil
1/2 lb. Italian sausage (hot or mild according to your preference)
2 tsp. minced garlic
1 pint cherry tomatoes
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
3 cups baby arugula leaves (or baby spinach) (chop it up if the big pieces will scare the kids off)
1/2 cup grated fresh Parmesan
Directions: Cook pasta according to package directions, omitting salt. Drain in a colander over a bowl, reserving 2/3 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 5 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. Remove cover and 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 (or spinach); toss well. Sprinkle with fresh Parmesan cheese. Makes 4-6 servings.
Enjoy!
