30-Minute Lemon Spaghetti with Sausage and Spinach
Try this 30-Minute Lemon Spaghetti with Sausage and Spinach recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
contains dairy
pescatarian
- 2 tbsp. butter
- 1 cup heavy cream
- 1/4 cup freshly grated parmesan cheese
- salt and fresh ground black pepper
- 7 oz. (half of 14 oz. box) spaghetti (i used multigr
- 3 mild italian sausages removed from casing
- 1/3 upcooked pasta water
- 1 tbsp. fresh lemon zest
- 4 cups baby spinach leaves packed
- Carbohydrate 2.24057500105761 g
- Cholesterol 289.207500051933 mg
- Fat 104.566925014026 g
- Fiber 0.660000014305115 g
- Protein 4.8321250007771 g
- Saturated Fat 65.9980725087308 g
- Serving Size 1 1 -6 (179g)
- Sodium 820.205500014405 mg
- Sugar 1.5805749867525 g
- Trans Fat 7.13943250072327 g
- Calories 947 calories
Cook spaghetti according to package directions. Omit salt. Before draining the pasta, reserve â…“ cup pasta water.While the pasta is cooking, melt butter in a large saute pan over medium heat. Add sausage and cook, stirring and crumbling until no longer pink and lightly browned, about 8-10 minutes.To the pan, add heavy cream and reserved pasta water; bring to a simmer. Add lemon zest. Season with salt and pepper to taste. Stir in spinach and cook just until wilted.Add cooked spaghetti and stir to combine. Sprinkle with freshly grated parmesan cheese. Serve immediately.
