This is one of the best meals I've had in a long time.
Very low calorie with tons of flavor.
The exact reason I don't diet.....No flavor!
But this could be put on my plate every day and I would not complain.
And if you have never had cooked arugula.....
I suggest you run out and buy some right now.
Cooked arugula keeps a crunch, where spinach gets soggy.
Much more flavor than spinach also.
These are the ingredients I used for a very satisfying light dinner.
And yes, that is a bottle of wine back there.
If you are a fat and calorie conscience person you will love this dish.
The influence for this recipe came from Girl Gone Gourmet.
Thank you for a great recipe Girl Gone Gourmet....
I made a few changes, but if you want to refer back to her recipe, you can.
Let me see if I can get this in recipe form for you:
Pasta w/Sausage & Arugula
4 TBS olive oil (divided)
1/2 c. Italian bread crumbs
salt and pepper
1 sliced small/medium onion
1 tube Jennie-O breakfast sausage
1 tsp. Rosemary leaves
1/2-1 c. white wine
6 c. arugula
2 c. uncooked pasta
Place a pan of water on the stove to boil for the pasta. Place 2 TBS of olive oil in a large skillet and heat slightly. Once the olive oil is heated place the bread crumbs, salt and pepper in the skillet. Toss bread crumbs till nice and browned. Pour the crumbs out of the skillet into a bowl and set aside. At this time the water for the pasta should be ready. Add the pasta and cook according to package directions. In the same skillet the bread crumbs were in place 2 TBS olive oil. Over medium heat brown the sausage and onion, breaking the sausage into chunks with a spoon. Once the sausage is cooked add the wine and Rosemary leaves. Allow the wine to reduce a little, then add the arugula a handful at a time, allowing it to wilt. Drain your pasta when it is done cooking and add to the sausage and arugula mixture. Stir together, place in serving bowls and sprinkle lightly with bread crumbs.
This recipe is linked to:
Foodie Friends Friday