"What do you call a fake noodle?" "An impasta! "
I like to think I caught wind of the spiralizing scene early on. I saw a blog post when they first came around, and it was about making zucchini "noodles," or "Zoodles." I immediately went onto Amazon and bought myself one. Fast-forward a few years and now some sort of spiralizing kitchen utensil is in the homes of almost everyone you know. It's a fantastic and fun way to get people to eat more veggies, and honestly, who doesn't love the action if twirling something around your fork. Forks are made to twirl (The Little Mermaid had the right idea, just wrong item), and twirl you shall with a spiralizer! The new food trend is to make "rice" out of vegetable, and while I'm obviously a big fan of it, spiralizing will always hold a special place in my heart.
What you will need...
- 1 link of Chicken Italian Sausage (typically about 85g or 3oz), cut into coins
- 1 medium Zucchini (about 200g)
- 1 Tablespoon minced shallot
- 1 teaspoon Ghee or Butter
- 1/2 cup Garden Vegetable Pasta Sauce
- 10g Parmesan Cheese, shredded (maybe around 3 Tablespoons)
- In a skillet on medium heat, cook the chicken sausage until full cooked. About 10-15 minutes. If you have a meat thermometer, you can check to make sure the temperature reaches 165 degrees Fahrenheit.
- While the sausage is cooking, set up the spiralizer per the instructions, attach the zucchini and get rolling. I prefer using the smallest spiral setting to make it more like spaghetti, but the larger setting works just as well too!
- In a separate pan, melt the ghee/butter. Once hot, add the shallot and zucchini noodles. Sautée until the noodles are soft and twirl-able.
- Remove from heat, top with the cooked sausage, sauce and cheese. Grab a fork, twirl, then stuff your face.
Macros: 18g of Fat, 20g of Carbohydrates, 23g of Protein, about 334 calories. (These are approximate and may vary depending on preparation, variety of food, etc.)