4 servings at roughly 375kcal each
1. In a large stock pot, heat the olive oil over medium heat. Add the onions and cook until they begin to soften. Add garlic, careful not to burn.
2. Add the zucchini and cook, stirring frequently, until the zucchini browns and starts to fall apart. This should take roughly FOREVER.
3. Meanwhile, add the pasta to boiling salted water. Cook 2 minutes less than the package instructs. Before draining, carefully scoop out 3 cups of the hot pasta water. Cook the sausages and slice.
4. Add 1 cup of the pasta water to the browned zucchini. Bring to a gentle simmer, adjusting the heat if necessary, and stirring to scrape up any browned bits.
5. Add another half cup of the pasta water and repeat the process until the zucchini takes on a thick, almost creamy consistency.
6. Add the spinach and stir through for a minute or two. Add the cooked pasta to the zucchini mixture, along with a couple large pinches of coarse salt and plenty of freshly ground black pepper. Add other spices as needed.
7. Cook, for a couple of minutes, until the pasta softens. Stir in the sliced sausage, artichokes, and whatever else.
8. Remove the skillet from the heat and taste again to see if the dish needs salt or pepper before serving.
Original recipe: https://simple-nourished-living.com/pasta-with-zucchini-and-sausage-recipe/
- don't add olives - doesn't add anything
- tried adding italian herbs - this was better than not adding it, but it still needs something for flavour other than salt/pepper (but add a bunch of these). Maybe try a little chili?
- try increasing garlic
- cook the zucchini FOREVER. let it burn on the bottom of the pan and caramelise. scrape this up, over and over again, and it will indeed get creamy
- could try white beans, mushrooms, tomatoes(?), peas, kale, tofu, lemon...
- try infusing the pasta water with spices using tea strainer - thyme, marjoram?, lemon
- freezes well
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2024g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 894 | ||
Calories from Fat: 369 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 41g | 55 % | |
Saturated Fat 5.4g | 27 % | |
Monounsaturated Fat 10.1g | ||
Polyunsanturated Fat 21.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 900.3mg | 31 % | |
Potassium 5942.5mg | 156 % | |
Total Carbohydrate 117.6g | 35 % | |
Dietary Fiber 49.3g | 197 % | |
Sugars, other 68.3g | ||
Protein 44.4g | 63 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 894
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