lemony chicken sausage & spinach pasta – gluten-free

It’s rained all weekend here in sunny, steamy Florida. I love the rain. There’s something cozy & comforting about rainy days. Plus I find then very productive: I concentrate better & enjoy knuckling down getting things done when it’s gloomy out. It was this stormy weather that prompted me to whip up a scrummy pasta dish for lunch. Fresh chicken sausages, big handfuls of spinach, fresh basil & parsley, lemon zest & garlic all work their magic in this quick & easy recipe.

lemon sausage pasta

There’s something comforting about pasta but, as it’s still a bazillion degrees out, I wanted this pasta to be light & summery. I used fresh chicken sausages my hubby bought from a lovely market around the corner that sells all manner of things: From fresh salmon & gulf shrimp to the flours I use in my gluten-free cooking. It’s a very handy location with great selection of harder to find ingredients. And they make their own sausages which I’m quite excited about. My hubby & I do too but the sausage making process is somewhat of a laborious task & this is a quickie recipe. Let’s get real here…store-bought sausages it was.

lemony sausage pasta in pan

 The recipe took a whisker under 30 minutes to prepare & cook. I roasted the sausages – my hubby’s idea not mine. Brilliant idea too because they cooked evenly & all the attention they required was a quick turning. While they were busy doing their thing in the oven the rest was simple as adding some pasta to boiling water & throwing the rest of the ingredients in a pan. 

sausage pasta

I used brown rice spaghetti in the recipe because it’s gluten-free. It’s really quite good, especially when you can’t have the real thing. I added big handfuls of baby spinach leaves to the sausages with lemon, garlic, chili & parmesan. Then I threw a few extra parsley leaves, lemon zest & parmesan over the top & called it done! All I needed was to pour myself a glass of wine. 

sausage lemon pasta

lemony chicken sausage & spinach pasta - gluten-free
Serves 2
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Prep Time
15 min
Cook Time
25 min
Total Time
30 min
Prep Time
15 min
Cook Time
25 min
Total Time
30 min
  1. 12 oz (375g) fresh chicken or pork sausages (3 to 4 sausages)
  2. 8 oz (226g) rice spaghetti (or pasta of your choice)
  3. 1 tablespoon olive oil
  4. 1 cup chopped onion
  5. 1 4 garlic cloves, crushed
  6. 1 to 3 teaspoons crushed dried chilies (I added 3 teaspoons/1 tablespoon)
  7. 1/2 cup white wine
  8. 1 rounded teaspoon finely grated lemon rind
  9. 1/3 cup lemon juice
  10. 1/2 cup finely grated parmesan cheese, plus extra to serve
  11. 4 cups baby spinach leaves
  12. 1/4 cup chopped fresh basil
  13. 2 tablespoons chopped fresh flat leaf parsley
  1. Preheat oven to 375°F (190°C). Grease a wire rack & sit it on a baking sheet. Place sausages on wire rack. Cook about 25 minutes, depending on thickness of sausages, or until cooked. Cut into 1/2-inch (1.3cm) pieces; set aside.
  2. While sausage is cooking, cook spaghetti in large pot of salted, boiling water 12 minutes or as directed on package.
  3. Heat oil in a large frying pan over medium-high heat. Cook onion for 5 minutes, stirring occasionally, or until softened. Add garlic & chilies & cook for 1 to 2 minutes or until fragrant.
  4. Stir in wine. Cook until wine has reduced by half.
  5. Add sausages to pan with lemon juice, cheese, spinach, basil, parsley & 1/2 cup of pasta waster. Stir until spinach is just starting to wilt.
  6. Toss spaghetti through sausage mixture.
The Fresh Aussie http://thefreshaussie.com/
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