Pasta with Sausage and Arugula
This recipe is based on Fettuccine with Sausage and Arugula from the WeightWatcher's book Stir It Up: Super Skillet Cookbook but naturally, I changed things up to meet my own personal cooking desires.
Next, I removed the meat from the casings of 2 Italian turkey sausages. You can probably use spicy if you want. Begin to brown and crumble this in a large skillet. When the sausage is browned (you'll want it slightly undercooked), remove it from the skillet onto a separate plate.
I anticipated that the heat from the sausage mix would heat the arugula enough to be nice and warm, but not enough to make it wilted, mushy, or to me sometimes heated arugula can be overly bitter. This turned out perfect. The arugula was warmed from the juice of the sausage mix but still provided a crisp bite on the fork. It added a fantastic texture to the dish.