YIELD: 5 SERVINGS
8 oz. multi-grain or whole wheat penne pasta
10 natural turkey sausage links, cut into ½-inch pieces
⅓ cup light Caesar salad dressing
14 ½ oz. Italian seasoned diced tomatoes, drained
4 cups arugula or packed watercress sprigs (coarsely chopped)
⅓ cup thickly sliced pitted kalamata olives
¼ cup shredded or grated Asiago, Parmesan or Romano cheese
Cook pasta according to package directions adding sausage to the pasta cooking water during the last two minutes of cooking. Drain in colander; return to same pot.
Add dressing; toss well. Add tomatoes, arugula or watercress and olives; toss again. Transfer to serving plates; top with cheese. Serve warm or at room temperature.
Recipe and Photo: Jones Dairy Farm