Can I use different pasta?

Yes, you can make this recipe with any pasta you prefer. If you use a hollow pasta like penne, it may soak up more of the sauce, so thin it out with more pasta water and cream if needed.

What can I use instead of spinach?

If you want to switch up the greens, try using kale, swiss chard, or other leafy greens. Spinach cooks much faster, so cook the greens until tender.

Can I use any sausage?

Yes! This recipe uses a mild ground Italian sausage. Alternatively, you can use another pork sausage with different spices and heat levels or swap for chicken sausage. Ground turkey or beef would also work well, but you will want to add some spices because they aren't seasoned like sausage.

30-Minute Lemon Sausage Pasta

Name: Lemon Sausage Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 8 oz. dry spaghetti; 2 Tbsp. butter; 10 oz. mild or hot Italian sausage, about 3 links, removed from casing; 1 cup heavy cream; 1/2 cup reserved pasta water; 4 cups baby spinach leaves, packed; 1 Tbsp. fresh lemon zest; 1/4 cup freshly grated Parmesan cheese; Kosher salt and fresh ground black pepper

Description

Creamy lemon sausage pasta with spinach is a 30-minute meal that comes together in a cinch! Made with only a handful of ingredients.

Ingredients

Units Scale

8 oz. dry spaghetti
2 Tbsp. butter
10 oz. mild or hot Italian sausage, about 3 links, removed from casing
1 cup heavy cream
1/2 cup reserved pasta water
4 cups baby spinach leaves, packed
1 Tbsp. fresh lemon zest
1/4 cup freshly grated Parmesan cheese
Kosher salt and fresh ground black pepper

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Instructions

Cook spaghetti in salted water according to package directions. Before draining, reserve 1/2 cup of pasta water.
While the spaghetti is cooking, melt butter in a large saute pan over medium heat. Add sausage and cook, stirring and crumbling until no longer pink and lightly browned, about 8-10 minutes.
To the pan, add heavy cream and 1/3 cup of reserved pasta water. Bring to a simmer and let it slightly thicken for about 1-2 minutes.
Stir in spinach and lemon zest and cook just until wilted.
Add cooked spaghetti and stir to coat with sauce. Stir in Parmesan cheese. Taste and season with salt and pepper. If needed, stir in the rest of the reserved pasta water. Serve immediately.

Notes

Pasta: I like spaghetti in this recipe but any other type of pasta, such as penne, fusilli, or farfalle would all work.
Spinach: Kale or Swiss chard is another great option. You can also add in arugula at the end.
Add-Ins: Feel free to add in any of the following for more flavor: 1 Tbsp. fresh lemon juice, 1/4 tsp. red pepper flakes, 2 minced garlic cloves, 1/2 tsp. dried oregano or Italian seasoning.
Leftovers: Refrigerate leftovers in an airtight container for up to 3-4 days. When reheating, add in a splash of liquid, such as water, cream, or broth to loosen up the sauce.

Nutrition

Serving Size:
Calories: 355
Sugar: 2.2 g
Sodium: 282.2 mg
Fat: 24.5 g
Carbohydrates: 26.7 g
Protein: 10.2 g
Cholesterol: 63.8 mg