A classic pasta of rapini, sausage and red pepper flakes, remade for zoodles, makes for a healthy and quick weeknight meal.
Ingredients
- 3 cloves garlic, minced
- 1 onion, chopped
- 3 T olive oil
- 1 pound Italian sausage, casings removed and broken into 1
- 1 bunch rapini, chopped into 2
- 8 small zucchini, washed and ends trimmed
- Juice of ½ lemon
- 1-2 pinches red pepper flakes
- Salt and pepper to taste
- Grated parmesan cheese (optional)
Directions
- 1Using the straight blade, spiralize your zucchini. When all of the zucchinis are sliced, use a pair of kitchen scissors to cut the spiralized noodles into 6" pieces. Set aside.
- 2Heat the largest skillet you have over a medium flame. Add 1 tablespoon of olive oil and when the oil is hot add your garlic and onion and saute for about 5 minutes until cooked through.
- 3Add your sausage pieces to the pan and cook until the sausage is cooked through. Remove sausage and onions from the pan and keep warm.
- 4Add another tablespoon of olive oil to the hot pan and saute the rapini for 3-4 minutes until al dente. Add the rapini to the bowl with the sausage and onions and set aside.
- 5Heat the pan over a medium-high heat and add another tablespoon of olive oil to the the pan. When the pan is hot, drop in your zoodles and toss with the olive oil. Add lemon juice and cook for about 2 minutes. Add the onion, sausage and rapini back to the pan. Season with red pepper flakes, salt and pepper to taste. Cook just long enough to heat everything through.
- 6Serve with grated parmesan cheese.
