Mediterranean Zucchini Pasta w/Chicken Sausage & Truffle Salt
 
Prep time
Cook time
Total time
 
Dana:
Serves: 4 servings
Ingredients
  • 2 large zucchini
  • 1 lb #365everydayvalue mild italian chicken sausage
  • 1 tsp minced garlic
  • 1 cup cherry tomatoes
  • ½ cup 365 kalamata olives
  • ¼ cup 365 sun-dried tomatoes, drained
  • 365 Greek extra virgin olive oil, for drizzling
  • Truffle salt, for garnish
Directions
  1. Turn the zucchini into noodles using a spiralizer. Wash and slice the cherry tomatoes in half. Set aside.
  2. Brown the sausage in a large sauté pan over medium heat, breaking it up with a wooden spoon. This should take about 6-8 minutes.
  3. When the sausage is cooked almost all the way through, add the zucchini noodles and cook for 2-3 minutes, until slightly wilted.
  4. Stir in the olives, sun-dried tomatoes, and cherry tomatoes. Allow the flavors to warm together for about 2 minutes.
  5. Take the pan off the heat and transfer to 4 serving dishes. Garnish with a pinch of truffle salt and a drizzle of extra virgin olive oil.
Notes
Feel free to switch up the sun-dried tomatoes and olives for something your families loves even more, or throw some pesto / red sauce on there instead!
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/mediterranean-zucchini-pasta-healthy-back-to-school-meal-ideas/