After cooking Blue Apron recipes over the last month, I've realized a few secrets: herbs and lemon. Herbs are a great way to liven up a dish, are basically calorie free, and super healthy. AND just about everything I make tastes better with lemon! Inspired by these two realizations, I bought herbs and a lemon tree at Home Depot and will now hopefully have year around access to both. Because really, if I'm going to live in So Cal I might as well take advantage of the weather and have a lemon tree--I've literally always thought that would be the the best! I remember the first time we traveled to San Francisco to stay with Jason's sister and brother in law, their neighbors had a lemon tree and we both were a little in awe at how cool that would be (not knowing at the time that we would ever live somewhere that was even a remote possibility)!!!!

With all that said, here's a meal I've adapted a bit and made several times since I made it first with a blue apron box and it's a new keeper for me...the lemon--complete game changer!!

Makes: 2 servings

• 7 Ounces Italian Sausage (I used hot!)
• 5 Ounces Ditalini Pasta
• 6 Ounces Green Beans
• 3 Cloves Garlic
• 3 Green Onions
• 1 Lemon
• 1 Bunch Mint
• 1 Tablespoon Butter
• ¼ Cup Grated Parmesan Cheese
• 1. Wash and dry the fresh produce. Trim off and discard the stem ends of the green beans; cut the green beans into ½-inch pieces. Peel and mince the garlic. Thinly slice the green top of the spring onion on an angle; thinly slice the white bottom. Separate the white/hard bottom from the soft green. Using a peeler, remove the rind of the lemon, avoiding the pith; mince the rind to get 2 teaspoons of zest​. Quarter and deseed the lemon. Pick the mint leaves off the stems; discard the stems and finely chop the leaves.
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• 2. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the italian sausage; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 3 to 5 minutes, or until browned and cooked through.
• 3. Reduce the heat to medium and add the white bottom of the green onion to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the aromatics are lightly browned and fragrant.
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• 4. Add the pasta, lemon zest, and 2 cups of water to the pan; season with salt and pepper. Turn heat up to high and cook, stirring frequently, 10 to 12 minutes, or until the pasta is al dente (still slightly firm to the bite) and almost all the water is evaporated.
• 5. Add the green beans to the pan; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the green beans are bright green and slightly softened. Season with salt and pepper and remove from heat.
• 6. Add the Parmesan cheese, butter, and the juice of 2 lemon wedges to the pan. Stir until thoroughly combined and season with salt and pepper to taste. Divide the finished pasta between 2 dishes. Garnish with the mint, green top of the onion, and remaining lemon wedges. Enjoy!