It's stupid hot out and you want something light and airy, yet healthy for dinner. This Paleo and gluten-free zucchini pasta is perfect for a summer dinner. Zoodles for the win!
Prep Time20 minutesmins
Cook Time10 minutesmins
Total Time30 minutesmins
Servings: 4servings
Calories: 502kcal
Ingredients
6clovesGarlicsliced thinly
1/2cupOlive Oil
2lbTomatoessliced into small wedges
1/4cupCapers
1/2cupFresh Basilchopped or torn
Zest of 1 Lemon
1/4tspCrushed Red Pepper Flakes
4medium Zucchini
1lbSweet Italian Sausagesnot bulk – the big hot dog-like links
Sea Salt to taste
Pepper to taste
Instructions
Put the garlic and olive oil in a small sauce pan and cook over low heat for 10 minutes. Let cool.
Combine tomatoes, capers, basil, red pepper flakes, and lemon zest in a bowl. Pour the garlic mixture over the tomato mixture. Cover and leave at room temperature for 20 minutes.
Meanwhile, slice the Italian Sausage links into 1/4 inch slices.
Heat a large pan over medium heat and cook the Italian Sausage slices until done.
While the sausages are cooking, using a spiral slicer or julienne peeler, create zucchini noodles. You can alternatively use a vegetable peeler to make thin slices.
Add the zucchini noodles to the pan with the sausages, stirring often, to heat them. (If at this point the zucchini noodles release any excess water, just pour it out of the pan.)
Remove the pan from the heat and add the tomato mixture. Stir to combine and season with salt and pepper. Serve.
Notes
You can use chicken breasts or thighs instead of the Italian Sausage links if you prefer. Just cut them into bite sized chunks, generously sprinkle with salt and pepper, and cook in the pan until no longer pink.