Zoodles w Sausage, Favas and a Duo of Ricottas
Take zucchini noodles over the top with this simple to make one pan supper. The bright springy flavor combo of lemon-mint-chili never fails … and it only improves when paired with tender favas, savory sausage, and a decadent double-dose of ricotta!
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Ingredients
Adjust Servings
1 tablespoon olive oil | |
1 large onion chopped | |
1 lb Italian turkey sausage casing removed | |
1 tablespoon minced garlic | |
1/4 teaspoon red pepper flakes plus additional for garnish | |
1/4 cup sweet vermouth | |
1/4 cup chicken broth | |
1 tablespoon lemon juice | |
1 teaspoon lemon zest | |
8 cups zucchini noodles ~4 small zucchini | |
2 cups cooked de-shelled fava beans | |
1/2 cup torn mint leaves | |
1/2 cup fresh ricotta | |
1/2 cup crumbled ricotta salata |
Nutritional Information
348kcal
Calories
29g
Carbohydrates
24g
Protein
15g
Fat
6g
Saturated Fat
60mg
Cholesterol
803mg
Sodium
1223mg
Potassium
7g
Fiber
12g
Sugar
1115IU
Vitamin A
84.6mg
Vitamin C
187mg
Calcium
9.7mg
Iron
Directions
1.
Heat olive oil in a large skillet over medium-high heat. Add onion and sausage and cook, breaking sausage up with a wooden spoon, for 7-10 minutes or until browned.
Mark as complete
2.
Add garlic and hot pepper flakes and cook for 1 minute. Add vermouth and cook until nearly evaporated, scraping up brown bits. Add chicken broth, lemon juice and zest, zucchini noodles, and favas and cook for 3-4 minutes, tossing with tongs, until zoodles are tender.
Mark as complete
3.
Season to taste with salt and pepper. Serve garnished with mint leaves, both ricottas, and optional additional red pepper flakes for punch.
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Notes
Slash prep with pre-packaged zoodles from your market (they’re becoming widely available!)
Frozen favas are another lifesaver if you can’t find fresh at the market. Just cook for 1-2 minutes in hot water and remove the outer skins. If you can't find favas feel free to substitute frozen peas instead!
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