[Gluten-Free] Summer Linguine Pasta - with Sausage and Broccoli
I had sausage and I had broccoli in the fridge. I also wanted some variation from my husbands usual favorite sausage and peppers with red sauce meal. I decided on a light lemon cream sauce - and it was a hit! My husband ate two bowls and couldn’t wait to take it to work for leftovers. This great summer pasta - easily adaptable to gluten free or dairy free and still delicious!
Ingredients you’ll need:
1 head of broccoli
1 lb of linguine
2 packages (32 oz) of italian sausage (I used spicy)
2 Tbsp butter
1/2 white onion, diced
4 cloves of garlic, minced
1 c of chicken broth
2 Tbsp of lemon juice (about 1/2 lemon juiced)
1/2 c of heavy cream
1/4 c of finely grated Parmesan cheese
1 tsp cracked black pepper
Garnish (optional): cracked pepper, finely grated Parmesan cheese, and chopped fresh parsley
Kitchen “stuff” you’ll need:
Stock pot, Cutting board, Large knife, Large skillet (6qt) or dutch oven, colander, wooden spoon, serving spoon or tongs.
Prep.
Start a large stock pot on the the burner with water and bring to a boil. Cut the florets off the head of broccoli and set aside. Chop the stems into a small dice. Dice onion and mince garlic. Juice lemon. Fill a bow with ice water leaving room to fit florets in later and we are ready to get started.
Create.
Place broccoli in the boiling water for exactly 3 minutes. Remove with a slotted spoon and place immediately in ice water. Drain and set aside on a cutting board. Add pasta to the same water and cook according to package instructions before draining reserve about 1/4 c of the water after the pasta is done cooking.
While the pasta is cooking, in a large non-stick saute pan brown the sausage until there is no pink, remove and set aside on a plate.
In the same pan add remaining butter. Once melted add onions and garlic and saute until fragrant, about 1-2 minutes. Add chopped stems and continue to saute for about 3-4 minutes. Add broth and lemon juice and bring to a simmer, about 3 minutes. Once simmering, whisk in heavy cream and pepper and bring to a simmer again. Reduce heat to medium/medium low and continue to simmer for about 10 minutes, whisking occasionally. While simmering, chop broccoli florets into smaller pieces. Stir in parmesan and 1/4 c of reserved pasta water, until cheese is melted and well combined. Add sausage and broccoli to sauce mixture and add pasta to the pan, combine well and serve.
Finish.
Sprinkle with fresh parsley/basil, grated parmesan cheese, and cracked pepper and enjoy.
“LinGIMME more please!”
Substitutions: Sub to your dietary or pantry’s content! Tested all of the below -
Vegetarian? - replace sausage with 20oz riced cauliflower seasoned with 1/2 t paprika, 1/4 oregano, 1/4 t fennel pollen or ground fennel, 1/4 t of garlic powder, and pinch of thyme, salt and pepper. Sauté for about 4 min to cook. Sub chicken broth for veggie broth.
Gluten free ?- add gluten free pasta in place of regular pasta
Dairy free? - sub heavy cream for a nut based unsweetened creamer, sub parmesan cheese with 3 T of nutritional yeast and 1 t of salt, and butter for Ghee
Onions - 3 shallots diced, 1/2 small yellow onion diced
