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Lemon Basil Spaghetti with Italian Sausage & Asparagus
2 Serving Dinner

Lemon Basil Spaghetti

with Italian Sausage & Asparagus

Tags: High-Protein, Soy-Free, Nut-Free
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
700
FAT
21g
CARBOHYDRATES
93g
PROTEIN
38g

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INGREDIENTS

  1. 3 garlic cloves
  2. 1 jalapeño
  3. 1 lemon
  4. 6 oz asparagus
  5. ½ oz fresh basil
  6. 2 Field Roast® Italian Garlic & Fennel Sausages
  7. 6 oz spaghetti
  8. 2 oz sliced leeks
  9. 1 tsp dried oregano
  10. 2 tbsp vegan parmesan
  11. 2 tbsp vegan butter
  12. 1 tbsp + 1 tsp olive oil*
  13. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see Nutrition
Allergens: wheat
Tools: Large skillet, Zester or Microplane, Large pot
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
700
FAT
21g
CARBOHYDRATES
93g
PROTEIN
38g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Prepare the produce

Bring a large pot of salted water to a boil for the pasta. Peel and thinly slice the garlic. Deseed and mince the jalapeño. Zest and juice the lemon. Trim 1 inch off the asparagus ends. Pick the basil leaves. Remove sausages from the plastic casing and crumble into bite-size pieces.

2
Cook the pasta

Add spaghetti to the boiling water and cook until al dente, 10 to 12 minutes. Reserve 1 cup pasta water and drain the pasta. Return cooked spaghetti to the pot, off heat, and toss with 1 tsp olive oil to prevent sticking. TIP: We will use this pot again in step 5.

3
Sauté the aromatics

Heat 1 tbsp olive oil in a large skillet over medium-low heat. Add leeks and cook until softened and slightly browned, 3 to 4 minutes. Add crumbled sausage, sliced garlic, minced jalapeño, and oregano, and cook, stirring occasionally, until sausage is crispy in places, 3 to 5 minutes. Sprinkle with salt and pepper, and transfer just half the sausage and leek mixture to a plate. Loosely cover with foil to keep warm. TIP: Lower the heat if leeks begin to get too dark.

4
Make the sauce

Add the reserved pasta water to the remaining sausage and leek mixture in the skillet. Cook until liquid reduces slightly, 3 to 5 minutes. Add cooked spaghetti, lemon zest, lemon juice, parmesan, and butter, and toss. Taste, and add salt and pepper as necessary.

5
Finishing touches

Add 2 inches of water to the large pot and bring to a boil. Add asparagus and cook until bright green and crisp-tender, 1 to 3 minutes. Drain asparagus, and toss with a pinch of salt. Add basil leaves to the spaghetti and stir.

6
Serve

Divide the lemon basil spaghetti between large bowls. Top with remaining sausage and leeks and serve with asparagus. Tuck in!

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