Italian Spinach Noodle Nests

Per my husband, this recipe is "definitely blog-worthy." I think he wants to make sure that I don't forget what I did so that I can make it again. It's a hazard of being a "kitchen-sink" cook-I just make stuff off the top of my head quite often, and unless I archive it in writing, I'll never remember what I made "You know, that one time, it was like lemony with spinach..?" Haha, so here it is, blogged for posterity! I need to remember to take photos next time...

This is a light, lemony, slightly salty and herby Italian noodle dish playing on the Asian noodle bowls that consist predominantly of vegetables. In this case, a mixture of chicken sausage and mushrooms top salty linguine and lemony spinach greens. The "pop" of the mushrooms in your mouth, with the tender pasta and crisp lettuce is a killer texture and flavor combo!

Ingredients:

5oz. spinach leaves, rinsed and ready to eat
2 lemons
1 Tbs garlic juice (from jarred minced garlic)
1/2 pkg whole wheat linguine
5 Tbs Extra Virgin Olive Oil (EVOO), divided
2 pkgs mushrooms, sliced 1/4" thick
3 chicken sausages (I used roasted red pepper), sliced 1/4" thick
1 tsp rosemary leaves
1/2 tsp all-purpose salt blend (My favorite kitchen staple is Mt. Elbert, from Savory Spice Shop here)
3 tsp minced garlic
2 Tbs butter
sea salt and pepper to taste
Julienned sundried tomatoes and parsley for garnish

1. Set pot of water on to boil. Once boiling, add linguine and cook 7 minutes to al dente.
2. While pasta is cooking, add butter, 2 Tbs EVOO, sliced mushrooms, sliced chicken sausage and garlic to pan. Sprinkle rosemary and salt blend over mixture and sauté covered until mushrooms are soft but still textured, about 5 minutes.
3. Prepare salad mixture for base of "nests": toss spinach with the juice of 1.5 lemons and garlic juices and add to serving bowls, making a dent in the center of the spinach mound to place pasta.
4. Drain pasta and add back into hot cooking pan. Add remaining 3 Tbs EVOO and salt and pepper to taste to the noodles. They should be on the salty side as this is the primary salt element in the dish.
5. Add 1/4 of noodles to center of spinach to make "nest"
6. Top with mushroom and sausage mixture, garnish with sundried tomatoes and parsley and enjoy!