Lemon-Rosemary Angel Hair Pasta with Sausage
"Light and fresh for a summer supper."
Original is 2-4 servings
Ingredients
Nutritional
- Serving Size: 1 (514.7 g)
- Calories 1396.4
- Total Fat - 81.7 g
- Saturated Fat - 14.5 g
- Cholesterol - 111.1 mg
- Sodium - 1210.1 mg
- Total Carbohydrate - 140.2 g
- Dietary Fiber - 16.5 g
- Sugars - 39.8 g
- Protein - 33.7 g
- Calcium - 62.7 mg
- Iron - 4 mg
- Vitamin C - 70.7 mg
- Thiamin - 1.2 mg
Step by Step Method
Step 1
Get your water boiling for cooking your pasta so it's ready.
Step 2
In a small skillet, add 1 tablespoon olive oil, and brown your sausage links. Make sure they're browned well, but not burned. Remove from skillet and set aside. Add 1/2 cup water to the skillet and simmer the delicious "fond" (brown bits) and loosen with a spoon or spatula. Set aside.
Step 3
In a large skillet, add 2 tablespoons olive oil, and saute your peppers and onions till transluscent. Add the rosemary, oregano, salt and pepper. Stir occasionally till fragrant. Add the garlic and tomatoes and mix in. Saute for 2 minutes. Then add the lemon juice, honey, 1/3 cup olive oil and about half of the "fond" water. Slice the sausage in 1/2" slices and add to the veggie mixture. Simmer on low for 10 minutes. If it seems like it needs more liquid, add the rest of the "fond" water.
Step 4
In the meantime, boil your angel hair pasta according to directions. Drain.
Step 5
Plate the pasta and spoon on the delicious veggies and sausage. Garnish with fresh chopped basil.
Tips
No special items needed.
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