Keto Creamy Tuscan Zucchini Noodles with Italian Sausage
Tender zucchini noodles are tossed in a rich, garlicky sun-dried tomato cream sauce with savory Italian sausage and fresh spinach. This low-carb spring dinner is ready in under 30 minutes and bursting with Mediterranean flavors.
Ingredients
- 4 medium zucchini (about 800g), spiralized into noodles
- 450g Italian pork sausage, casings removed
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 80g sun-dried tomatoes in oil, drained and sliced
- 240ml heavy cream
- 60g cream cheese, softened
- 100g fresh baby spinach
- 50g grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes
- Salt and black pepper to taste
- 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 cooked through, reaching an internal temperature of 74°C (165°F). Transfer to a plate and set aside.
In the same skillet, add the remaining olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
Add the sun-dried tomatoes, heavy cream, and cream cheese to the skillet. Stir continuously until the cream cheese melts and the sauce is smooth, about 2-3 minutes.
Stir in the Parmesan cheese, Italian seasoning, and red pepper flakes. Simmer for 2 minutes until the sauce thickens slightly.
Add the fresh spinach to the sauce and stir until wilted, about 1-2 minutes.
Return the cooked sausage to the skillet and toss to combine with the sauce.
Add the spiralized zucchini noodles directly to the skillet. Toss gently for 2-3 minutes until the noodles are just tender but still have a slight bite.
Season with salt and pepper to taste. Serve immediately, garnished with fresh basil leaves and extra Parmesan if desired.
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