While we love to grill like the rest of America, sometimes it gets kind of old during the summer. My husband and daughter really enjoy spaghetti but it takes a lot for me to get in the kitchen on a summer’s night and stand over the stove. My husband was flipping through my latest Cooking Light magazine and mentioned that he would be interested in trying this recipe out. I think the spaghetti and sausage distracted him from the parsley pesto, as this isn’t something he normally chooses on his own. Sine I loved the idea of something quick and filling that was different from the rut we’ve fallen into I bookmarked this recipe and made it within a few days. I already had everything on hand, including an abundance of parsley in my garden. Really, parsley is the “chicken of the herb garden.”

This was such a delightful and fresh change from the normally heavy basil pesto. The greens made me happy, the sausage appealed to my husband, and the spaghetti was enough to get my daughter eating. A an easy win for a quick weeknight meal, I’ll take it!

***Also, please don’t forget to vote for my Lobster “Roll” Cups on Smart Balance’s Facebook page!***

Spaghetti with Parsley Pesto & Sausage

Ingredients

• 8 oz uncooked spaghetti
• 3 oz spicy pork Italian sausage, casings removed
• 4 garlic cloves, crushed and coarsely chopped
• 1/4 cup extra virgin olive oil, divided
• 1 oz fresh Parmigiano-Reggiano cheese, grated and divided
• 5 cups fresh flat-leaf parsley, divided
• 1/2 tsp kosher salt

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Bring 4 quarts of water to a boil in a large saucepan or pot. Add pasta to pan and cook for 8 minutes or until almost al dente. Drain pasta in a colander over a bowl, reserving 3/4 cup of the cooking liquid. Discard the remaining cooking liquid.

Heat a large heavy skillet over medium-high heat. Add the Italian sausage to the pan; saute for 6 minutes or until browned, stirring to crumble. Remove sausage from the pan, reserving drippings; drain on paper towels. Add garlic to drippings in pan and saute for 1 minute, stirring constantly. Add 1/2 cup of he reserved cooking liquid to the pan and bring to a boil, scraping pan to loosen browned bits. Stir in 2 tablespoons of olive oil and cook for 30 seconds, stirring constantly with a whisk. Add pasta to the pan and cook for 1 minute, tossing to combine. Remove from heat.

Combine about 2 tablespoons of cheese and 4 3/4 cups parsley leaves in a food processor. Process until finely ground. With the motor running, add the remaining 1/4 cup of cooking liquid and remaining 2 tablespoons of olive oil, process until smooth. Add the parsley mixture and salt to the pasta and toss well to coat. Divide pasta mixture evenly among 4 shallow bowls. Top evenly with sausage, remaining 2 tablespoons of cheese, and remaining 1/4 cup of parsley. Serve immediately.

Serves 4, serving size about 1 1/4 cup

Nutritional Information

Calories 342, Far 24.5g, Protein 10.9g, Carbohydrates 21.6, Fiber 3.2g, Cholesterol 22mg, Iron 5.2mg, Sodium 607mg, Calcium 193mg

Source: Cooking Light August 2013