• Cooking Time:
  • Servings:
  • Preparation Time:


Prep time: 15 min

Cook time: 20 min

Serves 6, point value 6


  • 1/2 pound whole-wheat fettuccine
  • 1/2 pound Italian turkey sausage
  • 2 tsp EVOO (extra virgin olive oil)
  • 1/4 pound of shiitake mushrooms, stems removed and caps sliced
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 1 (15 ounce) can cannellini (white kidney) beans, rinsed and drained
  • 1 cup reduced sodium chicken broth
  • 1 (5 ounce) bag baby arugula
  • 1 tomato, diced
  • 1/4 cup chopped fresh basil
  • 1/4 tsp fresh ground pepper


  • Cook the fettuccine
  • Meanwhile, spray large nonstick skillet with nonstick spray ans set over medium-high heat. Add the sausage and cook until browned, stirring with a spoon to break up the peices, 3-4 minutes. Transfer to a large plate.
  • Heat the oil in the same skillet over medium heat. Add the mushrooms, onion and garlic; cook, stirring frequently, until golden, 7-10 minutes. Add the beans, broth argula and sausage; bring to boil. Reduce the heat and simmer, covered, until the sausage is cooked through, 3-4 minutes. Add the tomato, basil and pepper; cook just until heated through, about 2 minutes. Toss with the fetticcine and serve at once.

Categories: Main Dish  Weight Watchers 
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