This dish helped me to make a very important discovery.
I love arugula.
I don't know what it is about this leaf. It's got flavor that so unlike regular lettuce. It's sharp, slightly bitter, and fragrant. It's especially good in dishes like this, partially wilted, coating the whole meal in an earthy, green flavor. After I made this pasta, I had a bunch of arugula left, which lasted for about a day because I was looking for any excuse to eat it. I do believe that arugula will be a permanent staple in our house.
This was a DELICIOUS pasta. It's pretty much ready as soon as that pasta is cooked, and the flavors are incredible. My whole family loved it, and even the leftovers disappeared quickly, always a good sign!
Sausage, Arugula and Tomato Fettuccine
Cooking Light December 2010
Ingredients
1 (9-ounce) package refrigerated fettuccine (I just used dried, I wasn't in THAT big a hurry)
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, mine was shredded
Directions
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.
Per 1 1/3 cup: CALORIES 356 ; FAT 13g (sat 4.2g,mono 4.2g,poly 2.4g); CHOLESTEROL 92mg; CALCIUM 168mg; CARBOHYDRATE 39.3g; SODIUM 706mg; PROTEIN 19.8g; FIBER 3.9g; IRON 3mg
