Zucchini Noodles and Summer Vegetables with Sweet Pepper Chicken Sausage
This zucchini noodles and summer vegetables with sweet pepper chicken sausage recipe is fresh from the farmers' market! A light and flavorful blend of farm-fresh summer vegetables and sweet pepper chicken sausage.
This zucchini noodles and summer vegetables with sweet pepper chicken sausage recipe is fresh from the farmers' market! A light and flavorful blend of farm-fresh summer vegetables and sweet pepper chicken sausage.
Ingredients
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2 zucchini, cut into noodle-shape strands
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2 tablespoons extra-virgin olive oil, divided
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½ cup chopped green bell pepper
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⅓ cup chopped white onion
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1 tablespoon seasoned salt (such as Spike seasoning), or more to taste
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1 pinch sea salt and freshly ground black pepper to taste
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2 sweet pepper chicken sausages, sliced
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1 cup lightly torn fresh spinach
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2 tablespoons chopped fresh basil
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1 teaspoon garlic paste
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1 large tomato, diced
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¼ cup shredded Parmesan cheese
Method
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Bring a pot of lightly salted water to a boil. Cook zucchini noodles (zoodles) in the boiling water until tender yet firm to the bite, about 3 minutes; drain.
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Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir green bell pepper, onion, 1 tablespoon seasoned salt, and sea salt for 3 minutes. Add chicken sausage and cook until sausage is lightly browned, 4 to 5 minutes. Add spinach, basil, and garlic paste; season with seasoned salt. Cook until spinach is wilted, 2 to 3 minutes.
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Toss zoodles with remaining 1 tablespoon olive oil on a serving plate; season with sea salt. Add sausage mixture and tomatoes; top with Parmesan cheese and season with salt and black pepper.
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