Spaghetti with Italian Sausage and Arugula

(Makes 2-3 servings, can be doubled or tripled, inspired by many similar recipes online)

2 links (about 1/2 pound) turkey Hot Italian Sausage
2 tsp. olive oil
4 oz. (1/4 box) Dreamfields spaghetti
3 oz. arugula, preferably organic (I used Earthbound Farms Organic Baby Arugula)
1 tsp. finely minced garlic (or less, to taste)
1/2 cup pasta cooking water
2 T fresh squeezed lemon juice
(I buy lemons at Costco, squeeze them, and freeze the juice)
parmesan cheese for serving, preferably freshly grated

In nonstick frying pan, heat olive oil, then squeeze sausage out of casing into pan and brown well, breaking up into small pieces as it cooks.

While sausage is cooking, bring a large pot of salted water to boil. Add spaghetti and cook 8-9 minutes, or until barely done and still *al dente* (with a little bite to it.)

Put arugula into large bowl, glass or crockery is best. When sausage is well browned, drain if there is very much fat, then pour sausage over arugula. Put frying pan back on stove, turn heat to very low, add garlic and saute about 30 seconds. Add 1/4 cup pasta cooking water and lemon juice and heat 2 minutes.

When spaghetti seems done, scoop out 1/4 cup of pasta cooking water in case you need it, then drain pasta well and put in bowl with arugula and sausage. Let sit 2 minutes to wilt arugula. Then add water/lemon juice/pasta water mixture from frying pan and toss all ingredients together. If it seems dry, add a bit more of the reserved pasta cooking water.

Serve hot, with parmesan cheese grated over top.

This printable recipe from KalynsKitchen.com.