Sausage and Arugula Pasta

Mother Nature teased us all weekend. We got the clouds, the cool temperatures, and the wind; but not a drop of rain. It is so dry going into our fire season (so sad that we consider fire a season).

I was glad to see arugula in our box this week. It was a little too tough to use for a salad, so I decided to use it in pasta instead. I found a recipe on, and decided to try a variation.

Sausage and Arugula Pasta

I love to combine vegetables with pasta! I used very little meat for this recipe; just enough to give the pasta a little meat flavor.

Sausage and Arugula Pasta
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • ½ pound whole wheat thin spaghetti
  • 2 tablespoons olive oil
  • ½ pound Italian seasoned ground turkey
  • 4 cloves garlic
  • 1 pint grape tomatoes, cut in half
  • ½ cup white wine
  • 1 bunch arugula, coarsely chopped
  • ½ cup fresh basil, coarsely chopped
  • ½ cup grated Parmesan cheese
  1. Bring pot of water to boil over high heat. Cook spaghetti according to package directions. Drain.
  2. While water is coming to boil, heat olive oil in a large skillet. Brown ground turkey. Add garlic and tomatoes. Cook until tomatoes soften, about 7 minutes.
  3. Add ¼ cup wine to skillet, use to deglaze the pan. Add arugula and basil. Cover and steam until wilted, about 3 minutes. Add more wine if needed to allow for steaming.
  4. Add drained spaghetti to arugula mixture. Toss to combine. Toss in Parmesan cheese just prior to serving.


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