Tuesday, May 13, 2014

Sausage, Tomato & Arugula "Zoodles"


We love zucchini noodles around here, and I find my kids love them even more if I call them "zoodles." The little shaving of Parmesan cheese on top didn't hurt that cause either, but you could certainly omit it…

I adapted this one from a Cooking Light pasta that uses fresh fettuccine. I find it worked really well with the zucchini because the sauce itself isn't heavy (so the noodles don't get weighed down and soggy).

If you like things spicy, feel free to include some crushed red pepper flakes along with the black pepper.


Sausage, Tomato & Arugula "Zoodles"
adapted from Cooking Light

2 medium zucchini or spaghetti squash, julienned/spiralized
2 tbs. olive oil, divided
salt, pepper & garlic powder, to taste
1/2 lb. sweet Italian sausage
2 minced garlic cloves
2 cups chopped tomatoes
1/4 tsp. freshly ground black pepper
3 cups baby arugula leaves
2 oz. Parmesan or Romano cheese, shaved

Place zucchini in a colander over the sink and sprinkle with a little salt. Allow to sit for at least 15 minutes (this helps absorb excess moisture). While zucchini sweats, heat 1 tbs. oil in a large skillet over medium-high heat.

Remove casings from sausage. Break sausage into bite-sized pieces and add to pan; cook 3 minutes or until browned, stirring frequently to crumble. Add garlic; cook 30 seconds, stirring constantly.

Add tomatoes and pepper; cover and cook 2 minutes. Mash tomatoes with the back of a wooden spoon to break them up. Cover pan; reduce heat to low, and cook 3 minutes.

Meanwhile, heat another skillet over medium heat. Add remaining 1 tbs. olive oil. Add zucchini to skillet and cook for 2 minutes, stirring often. Season with salt, black pepper and garlic powder. Remove from heat.

Add zoodles to tomato mixture, removing from heat. Stir in arugula; toss well. Taste for seasoning, then sprinkle with cheese.

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