Ingredients
6–8 oz pappardelle (linguine will also work!)
1 tbsp olive oil, more as needed
1 medium shallot, sliced thin
3–4 cloves garlic, minced (measure with your heart!)
2 Italian sausages, casings removed and crumbled (use 1/2 cup chopped mushrooms to make it meatless- I prefer baby Bella or shitake)
2 cups baby spinach or arugula
zest and juice of 1/2 large or 1 small lemon (keep separate)
1/2 cup (heaping) fresh grated parmesan cheese (more to top)
1/2-3/4 cup pasta water reserved from cooking
sea salt as needed
Homemade breadcrumbs to top (see below)
Instructions
- Cook pasta in generously salted water according to package directions- reserving 1 cup pasta water.
- While pasta is cooking, heat olive oil in a large saute pan to medium-high. Add crumbled sausage or mushrooms and cook until no longer pink (or browned, if pre-cooked).
- Remove sausage from pan, turn heat to medium and add shallot. Cook until translucent (don’t burn!). Stir in garlic for 15-20 seconds.
- Once garlic is starting to turn translucent, stir in greens, season lightly and cook until just wilted (this will take thirty seconds at most!).
- Add lemon juice to pan and use to deglaze any stuck bits.
- Add pasta along with 1/2 cup pasta water, sausage, parmesan and lemon zest. Toss well.
- Add more pasta water as needed to create a sauce.
- Season to taste and serve with homemade herbed breadcrumbs and extra grated parmesan on top.
Homemade Breadcrumbs (don’t skip these!):
1 tsp olive oil
1/4 cup fresh breadcrumbs (about 1 large slice of bread, pulsed in a food processor or blender)
1 tbsp finely chopped parsley
1/4 tsp garlic powder
Big pinch sea salt
- Heat olive oil in a small sauté pan over medium-low.
- Add breadcrumbs, parsley, garlic powder and salt and stir.
- Cook until toasted.