Method:Boiling

1. Formula

1. 12 ounces whole-wheat short pasta, such as shells or twists
2. 8 ounces hot Italian turkey sausage links, removed from casings
3. 3 cloves garlic, chopped
4. 8 cups arugula or baby spinach
5. 2 cups halved cherry tomatoes
6. 1/2 cup finely shredded Pecorino Romano or Parmesan cheese, plus more to taste
7. 1 teaspoon freshly ground pepper
8. 1/4 teaspoon salt
9. 1 tablespoon extra-virgin olive oil

2. Nutrition Information

• Calories: 308 kcal
• Carbohydrates: 41 g
• Dietary Fiber: 5 g
• Fat: 9 g
• Protein: 17 g
• Sugars: 1 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. Bring a large pot of water to a boil. Cook pasta until just tender, 9 to 11 minutes, or according to package directions.
2. Meanwhile, cook sausage in a large nonstick skillet over medium-high heat, breaking it up into small pieces with a wooden spoon, until cooked through, about 5 minutes. Stir in garlic, arugula (or spinach) and tomatoes. Cook, stirring often, until the greens wilt and the tomatoes begin to break down, about 3 minutes. Remove from heat; cover and keep warm.
3. Combine 1/2 cup cheese, pepper and salt in a large bowl. Measure out 1/2 cup 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 mixture and an extra sprinkle of cheese, if desired.

4. Remark