My secrets to a creating a guilt-free pasta dish at home:
(1) Use Banza noodles for a gluten-free, protein-packed alternative with a quarter less carbs (we’re talking 23g protein per serving!).
(2) Lessen your pasta portion and level up with an equal protein ratio — mild Italian chicken sausage, in this case.
(3) Add some heaping handfuls of arugula and stir until slightly wilted right before serving — it’s like a salad and main course in one!
(4) Pop in some bright green peas from the freezer.
(5) Pretend parmesan has zero calories.
Makes 4 servings
1 box Banza rigatoni
Kosher salt
1 pound mild Italian chicken sausage
Olive oil
1 tablespoon minced garlic
2 cups arugula
1 cup frozen green peas
2 tablespoons butter
Red pepper flakes
Parmesan
1. Boil a pot of water with a generous pinch of kosher salt. Add rigatoni to boiling water and cook until al dente. Reserve 1/2 cup pasta water and drain the rest, tossing in a bit of olive oil to avoid sticking.
2. While pasta cooks, heat a large skillet over medium high heat. Add 1 tablespoon olive oil, followed by Italian sausage. Using a wooden spoon, break apart sausage and cook until browned.
3. Turn down heat to medium-low. Add minced garlic and stir until fragrant, about 1 minute. Then, add pasta, frozen peas, arugula, and butter to skillet. Stir until peas heat through and arugula begins to wilt. Add a splash of pasta water to the skillet, followed by salt and red pepper flakes to taste.
4. Transfer to individual bowls and sprinkle with parmesan and extra red pepper flakes (if desired) before serving.
