Whole Wheat Pasta with Italian Turkey Sausage & Spinach
As a strength and conditioning coach, I am often out coaching runners for upcoming races. Not to mention, I am also out running and training for races as well. Most evenings, I get in rather late to make a big meal. So, I have to rely on making quick, nutritious meals that meet the demand of my coaching and training schedule. This recipe makes 2 servings with 399 calories, 24g of protein, and 50g of carbs. It's a perfect for pre long run/post workout meal. The best part, it only takes around 30 minutes to make!
4 ounces whole-wheat pasta, such as penne or rotini
4 ounces hot italian turkey or chicken sausage, removed from casing
2 cloves garlic, chopped
4 cups arugula, or baby spinach
½ cup halved cherry tomatoes
¼ cup finely shredded Pecorino Romano, or Parmesan cheese
1 teaspoon freshly ground pepper
⅛ teaspoon salt
2 teaspoons extra-virgin olive oil
Bring a large pot of water to a boil. Cook pasta 8 to 10 minutes, or per package directions.
Meanwhile, cook sausage in a large nonstick skillet over medium-high heat, breaking it into small pieces with a wooden spoon, until cooked through, 2 to 4 minutes. Stir in garlic, arugula (or spinach) and tomatoes. Cook, stirring often, until the greens wilt and the tomatoes begin to break down, 1 to 2 minutes. Remove from the heat; cover and keep warm.
Combine cheese, pepper and salt in a large bowl. Measure out 2 tablespoons of the cooking liquid; drain the pasta. Whisk the cooking liquid and oil into the cheese mixture; add the pasta and toss to combine. Serve the pasta topped with the sausage-arugula or spinach mixture