You must try these Zucchini Noodles with Spicy Cherry Tomato, Sausage, Garlic, and Herb Sauce! Not only is this sauce one of my all-time favorites, but this dish is low-carb, gluten-free, and South Beach Diet friendly! And if you use an approved sausage and omit the cheese this can easily be Paleo or Whole 30 as well.
Earlier this summer I got a little obsessed with Zucchini Noodles, and since then I've been trying my hardest to tempt everyone to try them. I've shared Zucchini Noodle Mock Pasta Salad and Chicken Pesto Zucchini Noodle Salad, as well as zucchini noodles with peanut-Sriracha sauce, Mexican flavors, and pasta sauce. And even after all this zucchini noodle fan-girl swooning from yours truly, I bet there are still quite a few readers out there who still haven't tried them. Whether you're one of those people or a committed zucchini noodle fan like me, I hope you pay attention when I tell you, you simply MUST try this recipe for Zucchini Noodles with Spicy Cherry Tomato, Sausage, Garlic, and Herb Sauce.
The sauce here is a meatier version of Spicy Cherry Tomato Sauce for Pasta that I first made back in 2006, and I've loved that sauce for years over my favorite whole wheat spaghetti, but I think the fresh flavors of the sauce go even better with zucchini noodles. When I tested this recipe with my niece Kara, the entire time we were eating it we both kept saying over and over how good it was, and Kara reports that the leftovers were just as good when she reheated them. Make this now while zucchini is still cheap and plentiful!
I use uncooked turkey Italian sausage for this. Heat some olive oil, squeeze the sausage out of the casings into the hot pan, and cook until the sausage is nicely browned, about 8-10 minutes.
While the sausage cooks, cut enough cherry tomatoes to make 4 cups cherry tomato halves, and wash the herbs if needed. Remove oregano and basil from the stems, mince garlic, and chop up the basil, parsley, and oregano. (I used the Herb StripperI got from my friend Wanda to strip the leaves off the oregano. This little gadget also works well on thyme; thanks Wanda!)
We used the Spiralizer to make our zucchini noodles, but you can use any of the Three Ways to Make Vegetable Noodles I wrote about in July. Use one small zucchini per person or one medium-sized one for every two people for the noodles.
When all the veggies and herbs are prepped, heat saute the garlic and red pepper flakes in the oil for a few minutes. Add the tomatoes and cook about 4 minutes. Then add the browned sausage, chopped basil, and chopped parsley and cook about 4 minutes more. Saute the zucchini in a separate pan for about 2 minutes.
To serve, give each person a generous portion of zucchini noodles topped with sauce and freshly-grated Parmesan cheese. I promise this will be a hit with anyone you serve it to!
Zucchini Noodles with Spicy Cherry Tomato, Sausage, Garlic, and Herb Sauce
(Makes about 6 servings; recipe inspired by Spicy Cherry Tomato Sauce for Pasta and Kalyn's infatuation with the Spiralizer.)
4-6 zucchini (one small zucchini per person or one medium zucchini for every 2 people)
5 links uncooked hot turkey Italian sausage (19.5 oz.)
4 cups cherry tomato halves
6 tablespoons + 2 tablespoons extra-virgin olive oil
2 T minced fresh garlic
1-2 tsp. red pepper flakes (more or less to taste; 2 tsp. makes it pretty spicy, but in a good way)
1 T (or more) chopped fresh Greek oregano
3 T (or more) chopped fresh basil
3 T (or more) chopped flat or curly parsley
freshly grated Parmesan cheese for serving
Heat one tablespoon of olive oil in a heavy non-stick frying pan, squeeze sausage out of the casings into the pan, and saute sausage over medium heat until it's well-cooked and starting to brown, about 8-10 minutes. (I like to use an old-fashioned potato masher to break up the sausage while it cooks.
While the sausage is cooking cut cherry tomatoes in half to make 4 cups sliced cherry tomatoes. Mince the garlic to make 2 tablespoons fresh minced garlic. Wash the Greek oregano, basil, and parsley and pull oregano and basil off the stems; then chop the herbs. Use one of the Three Ways to Make Vegetable Noodles to make enough zucchini noodles for the number of people you're serving. Grate Parmesan cheese.
When the sausage is nicely browned, remove it and set aside. Put the 6 tablespoons of olive oil into the same pan, heat the oil over medium heat about one minute, then add the garlic and red pepper flakes and cook 1-2 minutes (don't let the garlic brown.) Then add the cherry tomatoes and cook about 4 minutes, or until they're starting to soften. Add the cooked sausage, chopped oregano, chopped basil, and chopped parsley and cook about 4 minutes more.
When the sauce is nearly done cooking, heat the final tablespoon of olive oil in another pan over medium-high heat, add the zucchini noodles, and cook about 2 minutes, turning over occasionally. The noodles should be barely soft, with a little crispness left.
Serve the hot noodles in individual pasta bowls, topping each one with a generous scoop of the sauce and freshly-grated Parmesan cheese.
The noodles and sauce will keep in the fridge for several days and can be reheated in a microwave or on the stove.
South Beach Diet / Low-Carb Diet Suggestions:
Everything in this recipe is a low-glycemic ingredient, and olive oil is a good fat, making this dish perfect for any phase of the South Beach Diet or any type of low-carb eating plan.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn's Kitchen on Pinterest to see all the good recipes I'm sharing there.
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you're a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.
More Ideas with Zucchini Noodles:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Cold Zucchini Noodles ~ Aunt Clara's Kitchen
Zucchini Noodle Mock Pasta Salad ~ Kalyn's Kitchen
Zucchini Pasta Primavera ~ Inspiralized
Chicken Pesto Zucchini Noodle Salad ~ Kalyn's Kitchen
Zucchini Noodles with Avocado-Miso Sauce ~ Love and Lemons
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)
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