Zucchini Noodle Spaghetti and Sauce
I don’t do recipes often but when I do, it’s something I love and something I’m cooking weekly. This instalment of dirty dishes is zucchini noodle spaghetti and sauce. I created it after I picked up a Veggetti spiral gadget in Times Square in NYC. I love spaghetti but sometimes want a lighter version. This recipe is so quick and easy that I can make it for myself when my hubby is working late or easily double it for 2. My kids haven’t developed a taste for the zucchini spaghetti yet so for them, I make regular noodles.
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
people
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Ingredients
- 2 italian sausages casing removed, crumbled and cooked
- 2-3 sweet baby peppers diced
- 2 cups mushrooms sliced
- 1/2 cup diced tomatoes I use the garlic & olive oil flavoured one by Almers
- 1 tsp coconut oil
- 2 zucchinis spiraled - I use a Veggetti (not sponsored)
- 4 leaves fresh basil for garnish
- 4 tbsp Parmesan cheese for garnish
Ingredients
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Instructions
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Crumble sausage into a frying pan and cook fully, on high. Do not drain the fat. TIP: 1 sausage per person
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Add peppers and mushrooms to the frying pan with the cooked sausage and cook until veggies are tender, stirring frequently.
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Once veggies are tender, reduce heat and add diced tomatoes. For a less watery sauce, spoon out tomatoes from the can to separate the liquid out. Simmer sauce on medium heat.
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In another pan, melt coconut oil on high heat. Add zucchini noodles and stir fry until colour gets bright and zucchini is tender. Do not overcook or it will be soggy. TIP: 1 zucchini per person
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Transfer 1/2 of the cooked zucchini into a bowl. Top with sauce. Garnish with fresh basil leaves and sprinkle with parmesan cheese. Enjoy!
TIP: you can make the sauce ahead of time but the zucchini noodles should be eaten immediately after cooking.
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