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The original recipe can be found here, on Cooking Light dot com. This Superfast Meal was so delicious. You will see my changes were minimal. I used chicken sausage over the turkey due to availability at Central Market, and added some spice and more color with my specialty veggie blend pasta. Fresh and full of flavor. I may or may not be one for skeptics if my pasta doesn’t have a true ‘sauce’..but this didn’t miss a beat of flavor. The slightly carmelized sweet tomatoes, peppery arugula, and the kick of Italian sausage- Mm-mmm. Each tastebud was fully satisfied. I was skimming through the reader comments (one of the best ways to get a feel for how a recipe will turn out- and a perfect place to do so; learning from home cooks like yourself!) and all had something good to say about this dish with the addition of a few of their own tweaks and changes. One comment mentioned that she ate leftovers with 2 poached eggs over top.
The Queen of leftovers was particularly pumped by the idea of this.
Hello last-night’s dinner.. Meet breakfast
1 (9-ounce) package refrigerated spinach & carrot blend fettuccine
Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 2/3 cup cooking liquid.
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While pasta cooks, heat oil in a large skillet over medium-high heat. Remove casings from sausage. Break sausage into bite-sized pieces and add to pan; cook 3 minutes or until browned, stirring frequently to crumble. Add garlic; cook 30 seconds, stirring constantly. Add tomatoes and peppers; cover and cook 2 minutes. Mash tomatoes with the back of a wooden spoon to break them up. Cover pan; reduce heat to low, and cook 5 minutes. Remove pan from heat. Add pasta, reserved 2/3 cup cooking liquid, and arugula; toss well. Sprinkle with pecorino Romano.