I love a good pasta.  My favorites are the ones that incorporate some sort of vegetable or leafy green and leave out the thick marinara sauce.  This recipe was created after trying to come up with a different option to feed my people using the fresh ingredients we already had at home, and it was a hit.  Arugula is a peppery green that adds quite a bit of flavor, and the lemon juice keeps it light. If you like spice, add more red pepper flakes than suggested.  Also, if you want cheesier noodles, you can add the parmesan in with the noodles before you serve it.  Either way, you just can’t go wrong with getting creative with pasta!  Enjoy!

HLLF – Melissa



One pound Italian sausage

16 Ounces dried spaghetti noodles

1/3 cup fresh lemon juice (From about 2 lemons)

2 tsp Italian seasonings

1 tsp dried red pepper flakes

1-2 cloves of garlic minced

3 Tablespoons extra virgin olive oil

1 cup freshly grated Parmigiano cheese

2-3 cups baby arugula

Fresh basil (optional)



In a large pot, cook the spaghetti to al dente according to the package directions. Reserve 1 cup of pasta water before draining the noodles.

Meanwhile, cook Italian sausage crumbles in a skillet over medium-high heat until cooked through. Drain excess grease. In the same pan, add olive oil, garlic, red pepper flakes, and Italian seasoning and cook for 1-2 minutes. Add sausage crumbles, 1 cup of pasta water, and lemon juice.

Add drained noodles to the pan and toss. Add parmesan cheese and arugula.  Toss and dish onto individual plates.  Top with additional red pepper flakes, basil, and more parmesan if desired.