Growing up in the country, or at least my part of North Dakota, meant you'd have an endless supply of two things: rhubarb and zucchini. I don't think we could have gived it away if we wanted to. Luckily, rhubarb freezes pretty well and we had quite a few recipes for zucchini. This is a bit of a twist on something that we used to make to try using up some of the zucchini. In the old version we used summer sausage and a quite a bit of it. In this one I used turkey sausage, so it has the same sort of flavor, but less fat and calories. For me and the husband, I add more of the zucchini to my bowl so he doesn't have as much.
Ingredients
- 6 ounces pasta, cooked
2 small zucchini, halved lengthwise then sliced into 1/4 thick half circles
7 oz turkey link sausage, halved lengthwise then sliced into 1/4 thick half circles
2 tablespoons light butter
2 tablespoons flour
1 tablespoon onion powder
1 tablespoon garlic powder
1 1/2 cup milk
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 324.6
- Total Fat: 9.6 g
- Cholesterol: 47.1 mg
- Sodium: 552.3 mg
- Total Carbs: 44.3 g
- Dietary Fiber: 2.0 g
- Protein: 16.8 g
Directions
Cook the pasta according to the directions and set aside.
In a large pan, lightly saute the sausage and zucchini together for about five minutes, just until the zucchini started to brown. Set aside.
Melt the butter in the same pan used to saute the sausage and zucchini. Add the flour, garlic and onion powders and stir until it forms a paste. Whisk in the milk a bit at a time to make sure there's no clumps. Let it simmer for a few minutes, then add the sausage mixture and pasta. Toss to coat, let it sit on the heat until the sauce is the thickness you'd like.
In a large pan, lightly saute the sausage and zucchini together for about five minutes, just until the zucchini started to brown. Set aside.
Melt the butter in the same pan used to saute the sausage and zucchini. Add the flour, garlic and onion powders and stir until it forms a paste. Whisk in the milk a bit at a time to make sure there's no clumps. Let it simmer for a few minutes, then add the sausage mixture and pasta. Toss to coat, let it sit on the heat until the sauce is the thickness you'd like.
Nutritional Info
Love it. Another good recipe to use up my zucchini. Thank you so much for sharing.
ReplyDeleteWe may have met by chance...but we become friends by choice.
http://simpleesue.com/mohjy-apples-red-candy-apples-recipe
Love the recipe, and the nutrition facts are great :)
ReplyDeleteHi Sarah,
ReplyDeleteit's fantastic. Your Zucchini Sausage Pasta are adorable!
Would you be interested to share your Zucchini Sausage Pasta photos in food photography site http://www.foodporn.net
It is a food photography site where all foodies around the world submit all food pictures that make readers hungry :)
That would be fun, thanks for the idea.
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