Linguine with Cajun Sausage Cream Sauce

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There’s plenty of color and flavor in this Louisiana-inspired pasta.


  • 2 cups Organic Valley Half & Half
  • grated zest of 2 medium lemons
  • 12 cup Organic Valley Shredded Parmesan
  • 12 ounces fresh lemon pepper linguine (or substitute plain fresh linguine)
  • 2 tablespoons organic olive oil
  • 3 links smoked Cajun-style sausage, cut into rounds
  • 2 red peppers, cut into strips
  • 4 cups chopped fresh spinach leaves
  • 1 bunch green onion, chopped into 1-inch pieces
  • salt and pepper to taste


1. Combine half & half and lemon zest in a saucepan. Heat over medium-high flame until the cream has reduced to about 1 1/2 cups. Reduce heat to very low. Whisk in the Parmesan a little at a time. Keep sauce warm.

2. Bring a large pot of salted water to boil. Add linguine and cook until barely tender.

3. Meanwhile, heat olive oil in a large, deep skillet over medium-high flame. Add sausage and red peppers; cook until ingredients sizzle and peppers begin to wilt, about 5 minutes. Add spinach and green onions. Cook briefly, stirring often, until wilted. Season with salt and pepper to taste.

4. When linguine is done, drain it then toss it with the sauce and sausage mixture. Serve immediately.

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