Whole Wheat Spaghetti with Italian Sausage and Arugula

Ingredients

• 2 links turkey Hot Italian Sausage
• 2 tsp. olive oil
• 4 oz. whole wheat spaghetti
• Salt, for pasta cooking water
• 3 oz. baby arugula, preferably organic
• 1 tsp. finely minced garlic
• 1/4 cup + 1/4 cup pasta cooking water
• 2 T fresh squeezed lemon juice
• Parmesan cheese for serving, preferably freshly grated

Directions

1. Warm the olive oil in a nonstick frying pan, then slip the sausage from its casing into the pan. Cook it until nicely browned, using your spoon to crumble it into small bits as it cooks.
2. While the sausage browns, bring a large pot of salted water to a boil. Add the spaghetti and cook for 8-9 minutes, just until it is barely tender and still al dente.
3. Place the arugula in a large glass or crockery bowl. If it needs refreshing, you can soak it in cold water, then spin it dry.
4. Once the sausage is deeply browned, drain off excess fat if there is a lot in the pan, then spoon the sausage over the arugula.
5. Return the frying pan to the stove and lower the heat as far as it will go. Add the garlic and cook for about 30 seconds.
6. Pour in 1/4 cup pasta cooking water and the lemon juice, then warm the mixture for 2 minutes.
7. When the spaghetti is ready, remove another 1/4 cup of the pasta cooking water to save in case the dish needs it. Drain the pasta well, then add it to the bowl with the arugula and sausage.
8. Leave everything in the bowl for 2 minutes so the heat can soften the arugula.
9. Add the warm lemon juice, garlic, and pasta water mixture from the frying pan, then toss everything together. If the pasta looks a little dry, splash in some of the reserved pasta cooking water.
10. Serve hot, finished with Parmesan cheese on top.