Ingredients
1/4 cup fresh basil, coarsely chopped
3 cups cantaloupe chunks
6 oz chicken (or pork) Italian sausage (2–3 links)
8 oz linguini pasta
1/2 cup heavy cream
2 tablespoons fresh lemon juice
1 teaspoon tomato paste
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/8 teaspoon red pepper flakes (optional)
2 cups baby arugula leaves (3 oz)
1/4 cup shredded Romano/Parmesan cheese

Prep

• Chop basil.
• Chop cantaloupe very finely.
• Bring water to a boil on high for pasta.

Steps

1. Preheat large sauté pan on medium 2–3 minutes. Remove casing from sausage (wash hands). Place sausage in pan; cook 3–4 minutes, stirring to crumble meat, or until no pink remains. Remove sausage from pan.
2. Place cantaloupe in same pan; cook and stir 8–10 minutes until most of the liquid has evaporated and the melon is smooth.
3. Cook pasta following package instructions.
4. Stir cream, lemon juice, tomato paste, salt, pepper, and red pepper into cantaloupe; cook and stir 1–2 minutes or until sauce has reduced by about one-half.
5. Stir in basil, arugula, sausage, and pasta. Top with cheese; serve.

CALORIES (per 1/4 recipe) 460kcal; FAT 17g; CHOL 80mg; SODIUM 670mg; CARB 56g; FIBER 4g; PROTEIN 21g; VIT A 110%; VIT C 90%; CALC 15%; IRON 20%