Hi friends! I hope you are doing well! I can't believe it's been almost a month since I've blogged. I didn't mean for it to be so long. We've just been so busy with summer and the kids and everything. Life just gets away from me. I haven't had a chance to craft in a long time but I do have a recipe for you today.
Lemon Spaghetti with Green Beans and Turkey Sausage
(I adapted this recipe from THIS recipe which was adapted from THIS recipe, so I would call it pretty much my own)
1 package of spaghetti (cooked to package directions, reserve 1/2 cup pasta water)
1 package Jennie-O turkey (like THIS)
1 pound green beans
1.5-2 lemons (just juice)
3-4 cloves of garlic
2 tsp Agave nectar
2 Tbsp Olive Oil
Salt and Pepper to taste
Fresh Parmesan cheese or an Italian Cheese Blend
Red pepper flakes (optional)
1. Boil pasta, reserve 1 cup of salted water AFTER the spaghetti has been cooked in it. Drain pasta, do not rinse. Return to pot.
2. While pasta is cooking, cut and brown turkey sausage. Put in bowl and set aside.
3. Add 1/2 Tbsp of olive oil to pan. Saute green beans, add salt to taste. Add to bowl with sausage.
4. In the still hot pan, add reserved olive oil. Then add pressed or minced garlic and left the residual heat slightly cook your garlic.
5. Add lemon juice, agave nectar, salt, and pepper to taste. Poor this vinaigrette over steaming hot pasta. Add parmesan cheese to taste. If there's not enough vinaigrette to coat the pasta, add in some pasta water so that all the pasta in coated.
6. Add green beans and sausage to pasta. Stir and add red pepper flakes if desired.
***I'm not the best at measuring so you might need to play around with the vinaigrette to get your desired taste.
This is a favorite in our house. Brady asks for this ALL the time! I like that you have your protein, starch, and veggie all in one dish so I don't have to make a bunch of side dishes. If you try this recipe, please let me know! ;) Have a great day, friends!
(I adapted this recipe from THIS recipe which was adapted from THIS recipe, so I would call it pretty much my own)
1 package of spaghetti (cooked to package directions, reserve 1/2 cup pasta water)
1 package Jennie-O turkey (like THIS)
1 pound green beans
1.5-2 lemons (just juice)
3-4 cloves of garlic
2 tsp Agave nectar
2 Tbsp Olive Oil
Salt and Pepper to taste
Fresh Parmesan cheese or an Italian Cheese Blend
Red pepper flakes (optional)
1. Boil pasta, reserve 1 cup of salted water AFTER the spaghetti has been cooked in it. Drain pasta, do not rinse. Return to pot.
2. While pasta is cooking, cut and brown turkey sausage. Put in bowl and set aside.
3. Add 1/2 Tbsp of olive oil to pan. Saute green beans, add salt to taste. Add to bowl with sausage.
4. In the still hot pan, add reserved olive oil. Then add pressed or minced garlic and left the residual heat slightly cook your garlic.
5. Add lemon juice, agave nectar, salt, and pepper to taste. Poor this vinaigrette over steaming hot pasta. Add parmesan cheese to taste. If there's not enough vinaigrette to coat the pasta, add in some pasta water so that all the pasta in coated.
6. Add green beans and sausage to pasta. Stir and add red pepper flakes if desired.
***I'm not the best at measuring so you might need to play around with the vinaigrette to get your desired taste.
This is a favorite in our house. Brady asks for this ALL the time! I like that you have your protein, starch, and veggie all in one dish so I don't have to make a bunch of side dishes. If you try this recipe, please let me know! ;) Have a great day, friends!
This sounds so good! I need to add this to my menu. Thanks for sharing!
ReplyDeleteYummy! I love lemon dishes, esp. with summer approaching!
ReplyDeleteLooks fresh and yummy!
ReplyDeleteThat sounds good, I love green beans in things!
ReplyDelete