Don't let the blueberries fool you…there's chocolate in this blog.

Have you ever felt sleepy after eating a big pasta dish? That’s your body reacting to the overload of carbohydrates and sugar it just ingested.  Pasta made from regular white flour and even whole wheat flour both have the same negative effect on your blood glucose levels, sending them skyrocketing only to have them crash a short time later (hence the need for a nap!).   A great way of getting a huge serving of healthy green veggies in with your dinner, this fresh zucchini “pasta” will have you fooled into thinking you’re eating the real thing, except instead of empty calories, each bite will be supplying you with loads of essential vitamins and nutrients.  Just check out the amazing nutrition profile of this delicious summer veggie.

The sweet Italian style chicken sausage gives the dish the perfect kick of flavor, and hearty fresh marinara blends the flavors together wonderfully.

Start with fresh organic zucchini and julienne it using a peeler like this one.  A regular vegetable peeler will work too if you want more fettuccine-like ribbon style pasta, but I will say this tool has become my favorite tool to use in the kitchen.  I think it’s definitely worth the purchase!

1. Heat a large skillet to medium high heat.  Pour in 2 Tbsp. olive oil.

2. Once oil is heated, add 2 tsp. minced garlic.  Saute garlic for approx. 1 minute. 

3. Add zucchini to pan and season with salt and pepper to taste.  Saute, tossing frequently for approx. 2-4 minutes, until softened but not mushy. It should have the consistency of al dente pasta. 

4. Remove from heat and drain excess water. 

5. Add another Tbsp. olive oil to the pan and brown your sausage.  I use Al Fresco Sweet Italian Chicken Sausage, but you can use whatever variety you want. 

 

6. Top with your favorite tomato sauce.  My current favorite is Wegmans Organic Chunky Marinara.  It has no sugar in it, and tastes fabulous!

6.  Toss in the browned chicken sausage, and sprinkle with a good Parmigiano-Reggiano cheese.

7. DIG IN!

Do you have inventive ways of using vegetables in your dinner recipes? I’d love to hear from you!

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Comments on: "Zucchini Pasta with Chunky Marinara and Sweet Italian Sausage" (1)

  1. We are making an Eggplant “Lasagna” tonight – I’m intrigued on how it will come out! Substituted ground beef for chicken, and used more vegetables to have a more satisfying “filling”. Can’t wait to dig into it once it’s done being in the oven!

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