- 1/2 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 1 tablespoon chopped garlic
- 1 pound Italian sausages
- 1 1/4 5-ounce packages mixed baby lettuces and greens (about 12 cups)
- 1 pound spaghetti
- Dry Monterey Jack cheese or Parmesan cheese, coarsely grated or shaved into strips
- Whisk oil, lemon juice and garlic in small bowl to blend. Season dressing to taste with salt and pepper.
- Cook sausages in heavy medium skillet over medium heat until browned and cooked through, turning frequently, about 20 minutes. Using tongs, transfer sausages to paper towels and drain; cut into 1/4-inch-thick rounds. Combine sausage rounds and greens in large bowl.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain well.
- Add hot pasta to bowl with sausage rounds and greens; toss until greens begin to wilt. Mix in enough dressing to coat. Season to taste with salt and pepper. Divide pasta among bowls. Top with cheese and serve.