Recipes
Linguine with Cantaloupe and Sausage
4 servings
30 minutes total
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Ingredients
- ¼ cup fresh basil
- 3 cups cantaloupe chunks
- 6 oz chicken (or pork) Italian sausage (2–3 links)
- 8 oz linguine pasta
- ½ cup heavy cream
- 2 tablespoons lemon juice
- 1 teaspoon tomato paste
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- ⅛ teaspoon red pepper flakes (optional)
- 2 cups baby arugula leaves (4 oz)
- ¼ cup shredded Parmesan cheese
Steps
- Chop basil coarsely. Chop cantaloupe very finely. Bring water to a boil for pasta.
- Preheat large sauté pan on medium 2–3 minutes. Remove casing from sausage, then place sausage in pan (wash hands); cook 3–4 minutes, stirring to crumble meat, until no pink remains and sausage is 165°F; remove from pan.
- Place cantaloupe in same pan; cook and stir 8–10 minutes until most of the liquid has evaporated and melon is smooth. Cook pasta following package instructions.
- Stir cream, lemon juice, tomato paste, salt, pepper, and red pepper (if using) into cantaloupe; cook and stir 1–2 minutes until sauce has reduced by about one-half. Stir in basil, arugula, sausage, and pasta; top with cheese. Serve.
Amount per ¼ recipe serving: Calories 450, Total Fat 16g, Sat Fat 9g, Trans Fat 0g, Chol 75mg, Sodium 680mg, Total Carb 56g, Fiber 4g, Sugars 13g, Protein 21g, Calc 10%, Vitamin A 0%, Vitamin C 0%, Iron 15%