Learn how to make this delicious and fun spaghetti with lemon basil parmesan sauce dish from the Kenmore in-house chef Kari Karch.
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preparation
preparation Time0 mins
cook Time
0 mins
servings
3
calories
1000 per serving
ingredients
- 1 pounds spaghetti
- 1 package chicken sausage
- 1 pounds rapini
- 8 ounces frozen English peas
- 1 tablespoons olive oil
- 2 cloves garlic, grated
- 1/2 cup chicken stock
- 1/2 cup heavy cream
- Juice of 1 lemon
- Zest of lemon
- 1/4 grated parmesan cheese
- 5 basil leaves, cut into ribbons
- 1 teaspoons kosher salt
- 1 cracked black pepper
directions
Bring a large pot of salted water to a rolling boil. Cut chicken sausage into 1" pieces. Take dry spaghetti noodles and poke through chicken pieces (about 7 noodles per piece). Place into boiling water and let cook according to package directions. 2 minutes prior to noodles being done, add in rapini and peas. Drain together. Set aside. In a large saut pan, heat olive oil and add in grated garlic. Toss in remaining 3 links that have been cut into 1" pieces. Saute for 1 minute. Add in chicken stock and reduce completely. Add in cream, salt, pepper, zest, and lemon juice. Stir in cheese and basil. Toss pasta and vegetable mixture with sauce. Serve.