Mmmmmm. Tingling all the tastebuds, this one offers a low-carb and still-delicious alternative to traditional pasta. It's the perfect option after an indulgent festive season!
2 medium or 1 large zucchini
2 cloves garlic, minced
1 teaspoon coconut oil
2-3 Hot Italian Sausages
1/2 cup sun dried tomatoes in olive oil, drained
1/2 cup artichoke hearts, quartered and drained
Sprinkle dried oregano
Sprinkle of red chili flakes
2 sprigs fresh basil, minced
Salt & Pepper to taste
Optional, for serving: grated parmesan
Heat the oil in a pan. Add the sausages and cook until done through. Remove from pan, and set aside for later.
Meanwhile, spiralize or grate the zucchini using a mandolin. Add the zucchini to the pan, along with oregano, red pepper flakes, and basil.
Slice the sausages into bite-sized pieces, and return them to the pan. Place lid on pan and cook for 3-5 minutes, until the zoodles are soft.
Season with salt & pepper to taste, and serve hot topped with parmesan.
Recipe from Foraged Dish.