Spiralized Zucchini Noodles with Chunky Sausage Marinara

Third time is a charmer and by charmer I  talking about this recipe of course! It’s BTP’s third recipe in the past two weeks (take a look here and here for the other two) that is featuring curly cut vegetables. The zucchini noodle, also nicknamed “the zoodle” is my most frequently used spiral veggie. When you have an obsession with Italian food, specifically pasta, like I do; you need a healthy alternative once in a while.  Zoodles got me through my wedding diet routine and were a regular weeknight meal.  It’s too easy and while nothing can quite replace real pasta, it still gives you those familiar flavors.

I like to add different proteins to my zucchini noodle dinners to make it more filling. Without the starch it can be very light without any toppings. My go-to is all things Aidells. Aidells brand serves up gluten free, nitrate free, and no added hormone chicken sausage and meatball products. I have sampled my way through most of their products at Kings Food Markets. I have found that my two favorites are the caramelized onion chicken meatballs and the Italian style chicken sausage. Using Aidells sausages for this recipe isn’t a necessity; I just wanted to pass on a good product that I love.

This 30-minute dish is the ideal weeknight meal. It’s fresh and filling. It also happens to be Paleo and gluten free friendly!

…all for the love of the dish

Missy

Spiralized Zucchini Noodles with Chunky Sausage Marinara

Ingredients

  • 5 cups spiralized zucchini
  • 1 28oz can crushed tomatoes
  • 1 14oz can diced tomatoes
  • ½ can tomato paste
  • 1 pkg (or 4 links) Italian Style Chicken Sausage (I use Aidells)
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1 bay leaf
  • ½ tsp each salt and crushed red pepper
  • 1 tbsp olive oil

Instructions

  1. Heat large saucepan over medium-high flame. Drizzle the oil to coat the pan. Slice the sausage link into coin sized rounds. Toss in pan and cook until browned, about 4 minutes.
  2. Add the crushed tomatoes, diced tomatoes, tomato paste and all seasonings to the pan. Bring to a boil and then let simmer for 25 minutes.
  3. 5 minutes before serving, heat up a large saute pan. (no oils needed )
  4. Add the zucchini and saute, tossing so all pieces gets cooked for about 5 minutes so that all strands are tender with a hint of crispness left.
  5. Divide out the zucchini into bowls and spoon the chunk sauce over the noodles.
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