I love an easy pasta recipe because it usually means wonderful leftovers for lunch. I've learned over the years that just about any sausage based recipe makes for amazing leftovers, and this pasta dish is no exception. It comes together quickly with lots of flavor.
Adapted from Cooking Light
Makes 6 servings
1 pound uncooked pasta
2 red bell pepper, sliced into 1/4 inch pieces
1/2 teaspoon salt, divided
1 pound hot Italian turkey sausage (about 4 links)
1 tablespoon fresh oregano
1 garlic clove, minced
1/2 cup dry white wine
1 1/2 cups (6 ounces) crumbled fat free feta cheese
1/2 cup sliced pitted kalamata olives, drained and rinsed
1/4 teaspoon freshly ground black pepper
2 cups arugula or baby spinach
1 teaspoon crushed red pepper
1. Cook the pasta according to package directions, omitting salt and fat. Drain the pasta and set aside.
2. Coat a nonstick skillet with cooking spray and heat over medium-high heat. Add the bell pepper and 1/4 teaspoon salt; sauté 2 minutes. Remove casings from the sausage. Add sausage, oregano, and garlic to pan; cook 4 minutes or until sausage is done, stirring to crumble sausage. Add pasta, wine, 1/4 teaspoon salt, cheese, olives, arugula, crushed red pepper, and black pepper; cook for 2 minutes or until thoroughly heated, stirring frequently. Serve immediately.