Sausage, Tomato, and Arugula Linguine

adapted from Cooking Light


  • ½ pound whole wheat linguine
  • 1 tablespoon olive oil
  • ½ pound Italian chicken or turkey sausage
  • 2 teaspoons minced garlic
  • 1 cup cherry tomatoes halved
  • ¼ teaspoon freshly ground black pepper
  • 3 cups arugula leaves
  • 2 ounces Parmesan shaved


  1. Cook linguine according to package instructions. Set aside ½ cup of cooking liquid before draining.
  2. Heat oil over medium-high heat. Remove sausage from casings and add to pan, breaking up with a wooden spoon. Cook until browned, about 3 minutes, continuing to break up the sausage. Add garlic and cook until fragrant, about 30 seconds. Add tomatoes and pepper; cover and cook for 2 minutes. Remove cover and use a wooden spoon to mash the tomatoes. Cover pan, reduce heat to low, and cook for 3 minutes. Remove pan from heat; add drained linguine, reserved pasta water, and arugula; toss together. Serve with shaved Parmesan on top.