Lemon-garlic spaghetti with sausage meatballs

Rachael Ray

Serves: 4

  • 1/4 cup plus 1 Tbsp. olive oil
  • 6 cloves garlic, 5 thinly slices and 1 grated
  • 1 lemon, zested and juiced
  • 3 mini whole wheat pitas, torn into big pieces
  • 3 cups baby arugula, coarsely chopped
  • 1 lb. sweet or hot Italian pork sausage, casings removed
  • 1 cup loosely packed shredded gruyere
  • salt and pepper
  • 1 box (13.25 oz.) whole wheat spaghetti
  • 1  1/4 cups grape tomatoes, halved

In a small saucepan, cook 1/4 cup EVOO and the sliced garlic over low heat until the garlic is fragrant and golden, 5 minutes. Remove from the heat and stir in the lemon zest.

In a food processor, pulse the pitas to very fine crumbs and transfer to a large bowl. Finely chop 6 Tbsp. of the arugula and stir into the crumbs along with the sausage, cheese and grated garlic. Form into 12 meatballs.

In a large nonstick skillet, heat the remaining 1 Tbsp. EVOO over medium-high heat. Add the meatballs and cook until well browned on all sides, 2 to 3 minutes. Add 1 cup water and a generous pinch of salt. Cover, lower the heat to medium and cook, turning once, until just cooked through, about 5 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Drain the pasta, return it to the pot and toss with the garlic oil, lemon juice and zest, the remaining arugula and the tomatoes. Season with salt and pepper. Serve with the meatballs.

*Chef’s note: So we all know Rachael Ray is a talented woman, but has anyone ever noticed that she just nails meatballs and burgers? Dang! This spaghetti would be fantastic even alone, the meatballs would be great in a red sauce; but they are so incredible together! Best pasta dish I have made in a long time. Yum, yum, yum. As you may be able to tell, I used a mixture of leftover whole wheat and traditional spaghetti. There was still a lot of water left (which had turned a golden yellow) when the meatballs were cooked through, but they weren’t soggy and I just took them out of the liquid to serve.

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2 Comments to “Lemon-garlic spaghetti with sausage meatballs”

  1. That looks so good. Those meatballs stopped me in my food blog browsing tracks.

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