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Arugula Pesto Pasta with Sausage

This Arugula Pesto Pasta with Sausage is an easy to make weeknight meal that you will find yourself going back to time and again.
Course Main Course
Cuisine American, Gluten Free
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6
Calories 336kcal

Ingredients

  • Pesto
  • 2 tablespoons olive oil
  • 1 tablespoon Parmigiano-Reggiano cheese or vegan parmesan
  • 5 ounces baby arugula
  • ¼ cup pine nuts
  • 2 tablespoons lemon juice
  • 1 teaspoon minced garlic
  • 1 teaspoon sea salt
  • ¼ teaspoon cayenne pepper
  • Pasta
  • 8 ounces gluten free spaghetti I use quinoa pasta
  • 10 ounces spicy gluten free Italian turkey sausage or tempeh sausage
  • 1 teaspoon garlic
  • 2 tablespoons olive oil
  • For Serving
  • Parmesan Cheese Pine Nuts

Instructions

  • Make Pesto: In a blender or food processor combine olive oil, cheese, arugula, pine nuts, lemon juice, garlic, salt and pepper. Process until well combined.
  • Cook pasta according to package directions, reserving ¾ cup of cooking liquid.
  • Meanwhile, heat a large skillet to medium high heat. Spray pan well. Add sausage and cook until browned, about 6 minutes. Remove from pan and drain on paper towels.
  • Re-spray pan if necessary. Add 1 teaspoon garlic and cook for 1 minute. Add reserved pasta cooking liquid to the pan and bring to a boil. Add 2 tablespoons olive oil and whisk to combine. Add pasta to the pan and toss to combine. Stir in pesto until well combined.
  • Top with additional parmesan cheese and pine nuts. Serve warm.

Notes

Servings 6, Calories 322, Fat 19.2g, Carbohydrates 26.8g, Protein 12g, Cholesterol 25mg, Sodium 612mg, Potassium 133mg, Fiber 2.3g, Sugars .8g, WW Pts 9

Nutrition

Calories: 336kcal | Carbohydrates: 30g | Protein: 14g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 36mg | Sodium: 708mg | Potassium: 244mg | Fiber: 1g | Vitamin A: 630IU | Vitamin C: 6.8mg | Calcium: 57mg | Iron: 1.7mg