Farfalle with Sausage, Roasted Peppers, and Arugula

From Redbook

This recipe has been tested by Redbook
Opting for jarred red peppers and chicken sausage makes this pasta dish quick and healthy!

By Barbara Chernetz


Nutritional Information
(per serving)Calories	538
Total Fat	12g
Saturated Fat	--
Cholesterol	--
Sodium	--
Total Carbohydrate	67g
Dietary Fiber	--
Sugars	--
Protein	39g
Calcium	--



Andrew McCaul

Serves: 4 Edit
 

Ingredients	U.S.		Metric	Conversion chart

1 pound(s) Italian chicken sausage, casings removed, crumbled
 3/4 pound(s) farfalle pasta
2  jarred, roasted red bell peppers, cut into thin strips
2  jarred, roasted yellow bell peppers, cut into thin strips
8 ounce(s) baby arugula or spinach, stems trimmed
 1/2 teaspoon(s) hot red-pepper flakes
 1/4 cup(s) freshly grated Parmesan cheese

Directions
Heat a large pot of salted water to boiling. Cook pasta according to package directions, until pasta is al dente.
Meanwhile, in a large skillet, heat 1 tablespoon olive oil over medium heat. Add sausage and cook until meat is no longer pink, about 4 minutes. Add bell peppers, stirring to combine. Add arugula in batches, stirring until each batch is wilted before adding the next.
Drain pasta, reserving 1 cup of the pasta water. Return pasta to pot and add sausage mixture, hot red pepper flakes, and some of the pasta water, tossing to combine.
Divide among 4 serving bowls; sprinkle with Parmesan cheese.