Do you ever get a taste for something and know you HAVE to have it? A few nights ago, I couldn’t stop dreaming about a light, citrusy pasta. Yes, citrus + pasta! Luckily I had fresh lemon AND fresh basil, so this meal was a cinch to prepare.

Light Lemon Basil Pasta with Chicken Sausage

1/2 fresh lemon, squeezed

zest (if desired)

1 tsp. EVOO

fresh basil

1 serving whole wheat pasta shells

1 serving frozen sweet peas

sliced white or baby bello mushrooms

1 serving chicken sausage (I used garlic herb from Trader Joe’s!)

S+P to taste

This recipe has three things going on at once, which makes for a busy kitchen, but a meal that comes together quickly! You have to preheat the oven to broil for the chicken sausage, put a pot of water on the stove for the pasta, and make the lemon sauce. If you get the timing right, everything should finish all at once! Put the chicken sausage in to cook, toss in the pasta (I added the peas to the pasta and cooked them together) and set those timers!

In a small bowl, combine EVOO, lemon juice, zest (if desired), and 1 small handful chopped fresh basil. (You could add garlic too, but I didn’t have any on hand!)

When the pasta and peas are finished cooking, drain and set aside. In the now-empty pasta bowl, saute the sliced mushrooms until tender.Β  Add the sauce ingredients and turn heat to low. Whisk in pot until heated through, then pour pasta back into bowl to coat. At this point, the chicken sausage should be finished, so you can take that out of the oven and cut it into small pieces. Add the meat to the pasta, use salt and pepper to taste, and voila!

This pasta dish is light and was definitely doing a happy dance in my mouth!

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I can’t resist one more!

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