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Spaghetti With Sausage, Zucchini, & Arugula Pesto
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- #81582
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 pound sweet Italian sausage
1 tablespoon olive oil
1/2 cup baby zucchini, cut into coins
3/4 pound spaghetti pasta, cooked al dente
1 cup chicken stock or broth
salt and pepper
Arugula Pesto
3 bunches arugula
4 cloves garlic
1/4 cup toasted pine nuts
1/4 cup grated Parmesan cheese
3 tablespoons lemon juice
1/2 cup olive oil
directions
Preheat oven to 450 degrees F. Roast sausage 10 to 12 minutes, until firm. Cut into thin coins.
Heat a large pan and add olive oil, zucchini, and sausage. Brown lightly. Add in cooked pasta and chicken stock, stir until stock is reduced by half, about 2 minutes.
Remove from heat and mix in the pesto. Add salt and pepper.
For Arugula Pesto: Put arugula in boiling water for one minute, then run under cold water.
Place first 5 ingredients in food processor with metal blade and pulse lightly to chop. With motor running, drizzle in olive oil to emulsify.
added by
NancyRice
nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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