Sun-dried Tomato and Sausage 'Zasta'

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!



INGREDIENTS

  • 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


METHOD

  1. Heat the oil in a pan. Add the sausages and cook until done through. Remove from pan, and set aside for later.

  2. Meanwhile, spiralize or grate the zucchini using a mandolin. Add the zucchini to the pan, along with oregano, red pepper flakes, and basil.

  3. 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.

  4. Season with salt & pepper to taste, and serve hot topped with parmesan.


Recipe from Foraged Dish.


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