Garlic Zucchini Spaghetti with Italian Chicken Sausage, Tomatoes, Basil and Roasted Potatoes

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Typically, I would be posting my ingredients earlier in the day (circa 4pm) to give everyone a chance to go out and buy the same ingredients as me and follow along! But, since this is my first Farmer’s Market Thursday, we’re going to go about this a bit differently.

Today, I chose the Hoboken Uptown Farmer’s Market on Hudson Street between 12th and 13th Streets. Man, am I glad I did! I walked around the two blocks, talked to the wonderful farmers, and made up a dish in my head. To be honest, it wasn’t that hard. As an Italian by roots, give me basil, garlic, and tomatoes and I can make just about anything. This time, I bought some “farm to table” Italian chicken sausage that looked delicious. Altogether, two servings of pasta cost me about $16. Yes, that’s $16 – the most expensive part? The $11 chicken sausage. I got two giant bushels of basil for $1.00! In the grocery store near me, that would have been $5.95 for a small portion of basil…. flabbergasted, absolutely.

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So, here I present you the recipe for my Garlic Zucchini Spaghetti with Italian Chicken Sausage, Tomatoes, Basil and Roasted Potatoes, made with the ingredients from the farmer’s market PLUS Parmesan cheese that I had in my fridge (but feel free to leave it out, especially if you’re trying to stay fit!) Other than that, this recipe is 100% thanks to the Hoboken Uptown Farmer’s Market (see them on www.hobokenfarmersmarket.com/)

Garlic Zucchini Spaghetti with Italian Chicken Sausage, Tomatoes, Basil and Roasted Potatoes

Prep Time: 7 minutes

Cook Time: 30 minutes

Total Time: 37 minutes

Servings: 2

Garlic Zucchini Spaghetti with Italian Chicken Sausage, Tomatoes, Basil and Roasted Potatoes

Ingredients

  • 1.5 zucchinis, Blade C
  • 1/2 whole tomato, chopped
  • 1/2 cup chopped basil (and a bit extra for garnish)
  • 1 tsp red pepper flakes (or more, if you like it spicy!)
  • salt and pepper
  • 2 small red potatoes, quartered
  • olive oil
  • 1 tbsp garlic powder
  • 2-3 links, chicken sausage, caseings removed and cut into chunks
  • 1/3-1/2 cup, Parmesan Cheese (optional!)
  • 2 large garlic cloves, minced

Instructions

  1. Preheat oven to 425 degrees. In a bowl, place in red potatoes and pour in two glugs of olive oil. Spray a baking sheet with olive oil cooking spray. Place in potatoes and season with salt, pepper and garlic powder. Once preheated, add in potatoes. Halfway through, toss around. Once done, set aside.
  2. Add 3-4 glugs of olive oil in a large skillet and season with salt and pepper. Once oil heats, add in garlic and cook for 1 minute, stirring frequently. Then, add red pepper flakes, stir for 30 seconds and then add in chicken sausage.
  3. Cook the sausage for about 2 minutes and then flip and cook for another 2-3 minutes or until sausage is no longer pink. Add in tomatoes and cook for 1 minute.
  4. Add in zucchini pasta, another glug (or two!) of olive oil and season with salt and pepper. Stir to combine. Add in roasted potatoes. Cook for 2-3 minutes or until zucchini softens.
  5. Add in Parmesan cheese (of course, optional). Stir thoroughly to combine. Pour into serving bowl, plate onto dishes and serve garnished with any leftover chopped basil.
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Instructions with Pictures

Preheat oven to 425 degrees. In a bowl, place in red potatoes and pour in two glugs of olive oil. Spray a baking sheet with olive oil cooking spray. Place in potatoes and season with salt, pepper and garlic powder.  Once preheated, add in potatoes. Halfway through, toss around. Once done, set aside.

Add 3-4 glugs of olive oil in a large skillet and season with salt and pepper. Once oil heats, add in garlic and cook for 1 minute, stirring frequently. Then, add red pepper flakes, stir for 30 seconds and then add in chicken sausage.

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Cook the sausage for about 2 minutes and then flip and cook for another 2-3 minutes or until sausage is no longer pink. Add in tomatoes and cook for 1 minute.

Add in zucchini pasta, another glug (or two!) of olive oil and season with salt and pepper. Stir to combine. Add in roasted potatoes. Cook for 2-3 minutes or until zucchini softens. Add in Parmesan cheese (of course, optional). Stir thoroughly to combine.

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Pour into serving bowl, plate onto dishes and serve garnished with any leftover chopped basil.

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Comments

  1. Hannah Elliott :

    Ali! I have it admit I bought a spiralizer about a month ago (because of you) and I am so excited to try this recipe next! Good luck in your new endeavor! So happy for you and I will definitely be a dedicated follower!

  2. Made this last night, YUM! I doubled it and it was the perfect amount for 4 with no left overs because it was soooo good. Love your blog and my spiralizer….

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