This week we are cooking from a hotel suite. This is one of those luxuries we have to have when we travel so we can keep eating on the healthy without braking the bank.
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Ingredients
Yield: 6 servings
12 ounces whole-wheat short pasta, such as shells or twists
8 ounces Italian turkey sausage links, removed from casings
3 cloves garlic, chopped
8 cups arugula or baby spinach
2 cups halved cherry tomatoes
1/2 cup finely shredded Parmesan cheese
1 tsp ground pepper
1/4 tsp salt
1 tsp extra-virgin olive oil
1- Bring a large pot of water to a boil
2- Cook pasta until al dente; about 9 – 11 minutes
3- Meanwhile, cook sausage in a large nonstick skillet over medium-high heat, breaking it up into small pieces until cooked through, about 5 minutes
4- Stir in garlic, greens and tomatoes
5- While stirring often, until the greens wilt and the tomatoes begin to break down cook for about 3 minutes
6- Remove from heat; cover and keep warm.
7- Combine cheese, pepper and salt in a large bowl
8- Save 1/2 cup of the cooking liquid before draining drain the pasta
9- Whisk cooking liquid and oil into cheese mixture
10- Add pasta and toss to combine
Serve pasta topped with the sausage mixture and an extra sprinkle of cheese, if desired.
