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
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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.
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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
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