• 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

1. Cook the fettuccine
2. 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.
3. 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.

Prep time: 15 min Cook time: 20 min Serves 6, point value 6