Zoodle “Pasta” with Sausage, Artichoke Hearts, and Sun-dried Tomatoes
Oh. My. Word!
I made a zoodle “pasta” dish that will blow your mind…and your kids will eat it too!
I’ve been on a zoodle (zucchini noodle) kick lately, a. because zucchini is in season, and b. because I have a handy dandy spiralizer that I can’t get enough of, and c. because I don’t miss pasta when I have zoodles!
This one probably my favorite pasta recipe of all time. It’s based on a recipe from Giada Di Laurentiis that I have been making for years. Now I’ve started making it with zucchini “pasta” and am never going back!
So, with a little change here, and a little change there, Zoodle “Pasta” with Sausage, Artichoke Hearts, and Sun-dried Tomatoes was created.
- 1 pound Italian sausage (hot or mild)
- 4-6 large zucchini or summer squash (or a mixture of both)
- 1/4 cup jarred sun-dried tomatoes
- 2 jar or 2 8-ounce packages of frozen artichokes
- 2-4 cloves of garlic
- 1 onion
- 1 3/4 cup bone broth
- 1/2 cup white wine (optional)
- Sea salt and black pepper to taste
- 1/2 cup parmesan cheese
- 1/4 cup Italian, flat-leaf parsley
- 1/4 cup fresh basil
- 8 oz fresh mozzarella
- Using a spiralizer, spiralize the squash.
- In a saute pan, remove casings from sausages and cook.
- Remove from pan into a bowl.
- In the same pan, add chopped onion, garlic, and artichoke hearts.
- Saute until tender and add broth, wine, and sun-dried tomatoes.
- Boil until the liquid reduces by about half.
- Add the spiralized squash and cook until tender (taste test for doneness).
- Add parmesan cheese, sausage, fresh herbs, mozzarella, and seasoning as needed.
- Toss to blend flavors, remove from heat and serve with extra parmesan if desired.
Can’t have cheese? Just leave it out.
This recipe really doesn’t work as well without the fresh herbs. Using dried just doesn’t cut it. It’s still good but not even close to what it tastes like with fresh herbs.
This is definitely a dish that deserves to be made over and over. My kids asked if we could have it every week! It really is simple to make so I am happy to oblige. The leftovers are pretty tasty as well. I ate them cold the next day. 🙂
Going grain free doesn’t have a bad thing. It’s a great way to try new foods that are much more nutrient dense and satisfying to your body.
Be nourished. Be happy.
Sarah is a wife, mom of 4, farm owner, and real food blogger at Real Food Outlaws. She is also an Master Herbalist and owns 90210 Organics, an Eco-boutique and Apothecary. She holds a Master’s Degree in Applied Clinical Nutrition from New York Chiropractic College and is a Clinical/Functional Nutritionist and Advanced Nutrition Response Testing™ Practitioner at Natural Health Improvement Center of South Jersey and Natural Health Improvement Center of Des Moines. You can often find her barefoot in the garden (or kitchen), or rummaging through a refrigerator (not necessarily her own).