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Linguine with Cantaloupe and Sausage
Recipes
Linguine with Cantaloupe and Sausage
4 servings
30 minutes total

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

    1. Chop basil coarsely. Chop cantaloupe very finely. Bring water to a boil for pasta.
    2. 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.
    3. 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.
    4. 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, Total Sugar 13g, (Incl. 0g Added Sugars), Protein 21g, Vitamin D 0%, Calc 10%, Iron 15%, Potassium 15%