Sausage Arugula Spinach Pasta
This pasta loaded with garlic, sausage and greens is a delicious light dish, perfect for those of us wanting to lighten things up a bit.
- 12 ounces dried penne pasta
- 16 ounces Italian Sausage casings removed
- 1 teaspoon olive oil
- 1 shallot chopped
- 4 cloves garlic sliced
- 1/2 teaspoon dried oregano
- 1 teaspoon crushed red pepper optional
- 2 cups baby arugula
- 2 cups baby spinach
- 1/2 cup reserved pasta water
- salt and pepper
- 1/4 cup freshly grated Parmesan cheese for garnish
Bring a large pot of water to a boil and cook pasta according to box directions. Strain but reserve 1/4 cup of the pasta water. Set cooked pasta aside.
While your pasta is cooking brown sausage in a pan over medium heat, about 5-7 minutes. Transfer to a colander to strain grease. Set aside.
To the same pan that you cooked the sausage in add olive oil, shallot, garlic, oregano and crushed red pepper. Cook until shallot is translucent, about 5 minutes.
Return sausage to the pan, add cooked pasta, arugula, spinach and reserved pasta water. Toss to combine and cook for 2 minutes or just until the greens wilt. Season to taste with salt and pepper.
Transfer to serving platter, sprinkle with Parmesan cheese. Serve immediately.
Calories: 760kcalCarbohydrates: 68gProtein: 30gFat: 40gSaturated Fat: 14gPolyunsaturated Fat: 5gMonounsaturated Fat: 18gCholesterol: 92mgSodium: 968mgPotassium: 654mgFiber: 4gSugar: 3gVitamin A: 1851IUVitamin C: 9mgCalcium: 138mgIron: 3mg
Keywords: arugula, italian sausage, pasta, pastas, Recipe, Spinach