Creamy Tuscan Zucchini Noodles with Italian Sausage
Tender zucchini noodles are tossed in a rich, garlicky sun-dried tomato cream sauce with perfectly browned Italian sausage. This low-carb dinner is ready in under 30 minutes and captures all the flavors of Tuscany without the carbs.
Ingredients
- 4 medium zucchini, spiralized into noodles
- 450g Italian pork sausage, casings removed
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 75g sun-dried tomatoes in oil, drained and chopped
- 240ml double cream
- 60g fresh spinach
- 50g grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- Fresh basil leaves for garnish
Instructions
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the Italian sausage, breaking it into crumbles with a wooden spoon. Cook for 8-10 minutes until browned and internal temperature reaches 74°C. Transfer to a plate and set aside.
In the same skillet, add remaining olive oil and garlic. Sauté for 30 seconds until fragrant, being careful not to burn.
Add the sun-dried tomatoes and Italian seasoning, stirring for 1 minute to release their flavors.
Pour in the double cream and bring to a gentle simmer. Cook for 3-4 minutes until slightly thickened.
Stir in the spinach and cook until just wilted, about 1-2 minutes.
Add the Parmesan cheese, salt, pepper, and red pepper flakes. Stir until the cheese is melted and sauce is smooth.
Return the cooked sausage to the skillet and toss to combine with the cream sauce.
Add the zucchini noodles and gently toss for 2-3 minutes until just tender but still slightly crisp.
Remove from heat immediately to prevent the zucchini from releasing too much water. Serve garnished with fresh basil leaves.
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