Pasta with spinach in herbed lemon butter sauce

Since last week's pasta in lemon butter sauce was so popular I opted to try and repeat the experiment.

I started with the Le Creset skillet, a tablespoon of butter, 1/2 a clove of garlic, juice of one lemon, two tablespoons extra virgin olive oil, handful of fresh parsley from the garden, and several tablespoons fresh chives from the garden. I stirred over low while it all cooked. I believe I added another tablespoon or so of butter to balance the lemon juice.

Next I added about 1.5 cups chopped spinach leftover from the omelet the other day and increased the heat. Then I added slices of Trader Joe's chicken sausage with apples. Let that cook until the sausage browned and the liquid started to dry up.

I made some whole wheat rotini, put them back in the pan with another two tablespoons of butter and a trickle of extra virgin olive oil. Then I mixed it the spinach mixture from the skillet. Voilà, c'est prêt.