Pasta with turkey sausage and greens

Turkey sausage lends great flavor and filling protein, and a few cups of healthful greens make this one-pot dish a complete meal - all in the time it takes the pasta to boil.

Serves 4

1 lb corkscrew or rotini pasta
3-4 turkey italian sausages (sweet or spicy, as you prefer), casings removed
4 handfuls turnip or mustard greens, washed and roughly chopped
2 garlic cloves, minced
1/2 cup grated parmesan cheese, plus extra for passing at the table
2 tbsp. extra virgin olive oil

Boil pasta per package directions. In a large saucepan, heat olive oil over medium-high heat. When oil is hot, add sausage and brown, breaking it up into crumbles as it cooks. When sausage is cooked through, add garlic. Sautee for a minute, then add greens a handful at a time, allowing the first handful to cook down so the next one fits in the pan. When pasta is cooked to al dente, remove from water and place in pan with sausage mixture, do not drain first (pasta water will create the sauce). Toss pasta, sausage mixture, and parmesan cheese together in the pan to combine. Season to taste with salt and pepper, if desired. Serve immediately with extra cheese.