I have a love for lemon. As a child I would eat lemons off the rind as most kids eat oranges. My mother used to tell me it would strip the enamel off my teeth and I’ve never asked the dentist if that is true for fear someone will stop me from eating them.
The flavor of lemons is bright and fresh and just plain happiness, not to mention that the color alone can perk up any meal.
There are certain things that should just be lemon flavored in my opinion and particularly at certain times. For instance, I love a Lemon Drop Martini when I have really good Chinese food. I have no idea why those flavors go so well together in my head, but they do.
I also love lemon cookies and lemon bars, but don’t really care for lemon pie. I suppose I’m fickle that way. Homemade lemonade ice cream in the heat of summer? Heaven on earth.
It’s no surprise then that the recipes that flood the magazine racks from December through April would be some of my favorites given that it’s Meyer Lemon season.
2012 has not let me down so far. I’ve found a whole new batch of lemon flavored recipes both sweet and savory to keep me busy until the Meyer lemons are gone.
When I came across this savory lemon meal, I couldn’t pass it by as it includes several of my favorites. Lemony Linguine with Sausage is a statement on less is more. With only 5 ingredients (if you don’t count the olive oil) this recipe is simple, fast and delicious. Oh, and did I mention it’s healthy? Fear not, my fitness seeking friends, anyone can have this one for dinner!
1 (9oz) package fresh linguine
2 tsp extra virgin olive oil
1/2 lb sweet Italian turkey sausage links, casings removed
1 sliced shallot
1 (9oz) bag baby spinach
1 lemon, zested and juiced
Cook the linguine according to package directions (boil about 2 minutes or until al dente). When draining the pasta, reserve 1/3 cup cooking liquid.
Heat the olive oil over medium-high heat in a nonstick pan. Add the Italian sausage and cook until fully browned, transferring cooked meat to a bowl.
In the hot pan, sauté the sliced shallot about 2 minutes then add it to the bowl with the sausage.
Add the baby spinach to the hot pan and cook about 2-3 minutes until it’s just wilted, stirring constantly. Return the sausage and shallots to the skillet stirring until it’s all heated through again.
Add the linguine, the 1/3 cup of cooking liquid and the juice and zest from the lemon to the pan and stir, heating it through. Served hot.
Per Serving (1 1/2 cups): 366 Cal, 10g total Fat (2g Sat Fat, 0g Trans Fat), 53 mg Chol, 431mg Sodium, 46g Total Carbs, 2g Sugar, 4g Fiber, 23g Protein, 90mg Calcium (WW PointsPlus Value: 9)
Adapted from WeightWatchers Magazine, January-February 2012