Weight Watchers Fettuccine with Sausage and Arugula
  • 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