Bruschetta Zoodles with Sausage is the perfect fresh and simple spring recipe. With only a few ingredients, this dish comes together in no time!
Fresh & Simple Sausage Bruschetta Zoodles
So, it’s Wednesday. Happy Hump Day!
Bruschetta Zoodles! Ya’ll this recipe! Kat over at Katalyst Health left me a comment a few weeks ago to share some spiralized recipes and because I love spiralizing things, here we go. This month, you get 4 tasty spiralized recipes!
I started to enjoy cooking when I was in high school. My speciality was fajitas. So simple, but oh so good. I branched out and took on chicken parmesan – way before my gluten and dairy free days. Along with the chicken parm, I loved making bruschetta. Or, if you watch Giada, brusskketta, in her ‘Italian accent’.
[bctt tweet=”Fresh & Simple Sausage Bruschetta Zoodle Recipe #ontheblog! #sweatpink @fitapproach” username=”burpees4bfast”]
All it took was a container of cherry tomatoes, handfuls of julienned basil, minced garlic, olive oil and sea salt. Pile high on a piece of grilled, salted bread and I was in heaven. My mouth is watering! We ended up making bruschetta for as many pasta dishes as possible, once we all discovered how much we loved it.
It’s been a while since I made a batch, but when I was at Trader Joe’s a couple weeks ago, I got an idea for a twist on this tasty topping. Take the flavors of bruschetta, add a protein, some zoodles, artichokes (which I found out The Hubs likes. Totally random) and sun-dried tomatoes.
This Sausage Bruschetta Zoodle dish was born.
This recipe is so simple. Just a few ingredients that are bursting with flavor. Not that it’s been any kind of warm in Indiana lately, but if you happen to be somewhere warm, enjoy this dish on a patio with sipping a little wine or mixed drink.
- 1 package Sun Dried Tomato Chicken Sausage (I used Trader Joe’s Brand)
- 1/2 onion, sliced
- 1 TBSP miced garlic
- 1 can artichokes in water (save water)
- 2 – 3 zoodles, spiralized
- 1/2 cup grape tomatoes, cut in half
- Olive oil for cooking
- salt & pepper to taste
- Add chicken sausage to pan over medium heat, breaking into pieces and cook through, until no longer pink. (The sausage I used was in casing, so you might need to remove it, depending on the brand.) Set aside.
- While meat is cooking, slice onion and cut artichokes into quarters. Once the meat is removed from pan, add 1 – 2 tsp olive oil, along with the onion and garlic. Cook about 5 minutes, or until onion is soft. Then add artichokes. Salt and pepper to taste.
- While the onion and artichoke are cooking, if not done already, spiralize zoodles and chop tomato & basil.
- Let artichokes cook 1 – 2 minutes, then add zoodles to pan, along with 1/4 – 1/2 cup of the artichoke water. You want to have enough liquid to steam the zoodles and create a very light sauce.
- Once zoodles have softened, add the chicken sausage to the pan. Salt and pepper to taste. Also add extra artichoke water, if desired.
- Remove pan from heat, top with chopped tomato and basil!
PIN FOR LATER!
[bctt tweet=”Can’t wait to try this Fresh & Simple Bruschetta Zoodle Recipe! #fitfluential @fitfluential” username=”burpees4bfast”]
MORE ZOODLE RECIPES:
ZOODLES WITH AVOCADO, PEACHES & WHITE BEANS
MUSHROOM & SAUSAGE ZOODLES w/AVOCADO
So, I did things a little different with food prep this week. Lately, I’ve just been shopping and getting things that we normally eat. I didn’t really have a menu planned or anything. This week, however, I planned dinners, then loosely planned lunches and breakfasts. I must say, it’s made the week so much better. The Hubs is (usually) well fed, he’s eating real food, we are trying new recipes and I’m feeling much better – energy and gut wise. Plus, we haven’t spent a ton on groceries either! #winwin
So, tell me:
Are you a fan of zoodles?
What is your favorite zoodle recipe?
Can I actually make a desk?!!