• Place beet noodles in a large bowl of cool water to cover.

  • In a large pot, heat 1 tbsp oil over medium-high. Crumble in sausage and brown, stirring, 4 minutes. Remove to a plate with a slotted spoon and reduce heat to medium. Add 1 tbsp oil, the onion and mushrooms. Cook 5 minutes, adding 1/4 cup water to scrape up bits from bottom of pan.

  • Stir in spinach and cook 3 minutes, until wilted. Stir sausage back into pot and turn off heat.

  • Remove noodles from water and pat dry. In a large nonstick skillet, heat 1 tbsp oil over medium-high. Add noodles and cook 6 minutes, tossing with salt and pepper. Add sausage mixture to skillet and cook 2 minutes. Divide among 4 bowls and top each serving with 1 tbsp Asiago and more pepper to taste.

Nutrition Facts

334 calories; 17 g total fat; 712 mg sodium. 26 g carbohydrates; 21 g protein;