Spaghetti with Italian Sausage and Mixed Greens

By Bostoncook

Ingredients

• 1/2 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice
• 1 tablespoon chopped garlic
• 1 pound Italian sausages
• 1 1/4 packages mixed baby lettuces and greens (about 12 cups) (5 ounce)
• 1 pound spaghetti
• Dry Monterey Jack cheese or Parmesan cheese, coarsely grated or shaved into strips

Details

Servings 6

Preparation

Step 1

1. Whisk oil, lemon juice and garlic in small bowl to blend. Season dressing to taste with salt and pepper.

2. Cook sausages in heavy medium skillet over medium heat until browned and cooked through, turning frequently, about 20 minutes. Using tongs, transfer sausages to paper towels and drain; cut into 1/4-inch-thick rounds. Combine sausage rounds and greens in large bowl.

3. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain well.

4. Add hot pasta to bowl with sausage rounds and greens; toss until greens begin to wilt. Mix in enough dressing to coat. Season to taste with salt and pepper. Divide pasta among bowls. Top with cheese and serve.

Notes: This was delicious! Even with my changes to lighten. I used only 3 tbsp olive oil, a bit of extra garlic, Italian turkey sausage, and whole wheat spaghetti. Used romaine for the greens, chopped up 1 1/2 hearts. Topped with parmesan. Delicious and leftovers were almost as good.