Turkey Sausage and Arugula Pasta

12 ounces whole-wheat short pasta, such as shells or twists

8 ounces hot Italian turkey sausage links, casing removed

3 cloves garlic, chopped

8 cups arugula or baby spinach

2 cups cherry tomato halves

½ cup finely shredded Pecorino Romano or Parmesan cheese, plus more to taste

1 teaspoon freshly ground pepper

¼ teaspoon salt

1 tablespoon extra-virgin olive oil

Bring a large pot of water to a boil. Cook pasta until just tender, 9-11 minutes, or according to package directions.

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.

Combine ½ cup cheese, pepper and salt in a large bowl. Measure out ½ 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.

Serves six.

@Recipe nutrition:Nutrition values per serving: 352 calories (23.1 percent from fat), 9 g fat (3 g saturated fat), 47 g carbohydrates, 6 g fiber, 18 g protein, 26 mg cholesterol, 382 mg sodium.

EatingWell, December 2005/January 2006.