Zucchini and Yellow Squash Noodles with Sausage Bolognese

This dish is so hearty and satisfying, you won't miss the pasta!

Serves: About 4 servings, with about half a batch of sauce left for freezing

Prep time: 20 mins | Cook time: 20 mins | Total time 40 mins

Image courtesy of Flavor the Moments

Ingredients


For the sausage bolognese:

  • 2 tablespoons extra virgin olive oil, divided

  • 8 ounces mushrooms, washed and sliced

  • 1 large onion, peeled and chopped

  • 2 large garlic cloves, minced

  • 1 lb. mild Italian sausage

  • 56 ounces crushed tomatoes

  • 1 tablespoon sugar

  • 1 tablespoon tomato paste

  • 1 tablespoon dried basil

  • ½ tablespoon dried parsley

  • ½ teaspoon dried oregano

  • salt and pepper, to taste

For the squash noodles:

  • 1 tablespoon extra virgin olive oil

  • (2) small zucchini, stem and bottom removed

  • (2) small yellow squash, stem and bottom removed

  • salt and pepper, to taste

  • grated parmesan, for serving

Instructions

Prepare the bolognese:

  1. In a large skillet or dutch oven, heat 1 tablespoon olive oil over medium heat. Add the mushrooms, sprinkle with salt and pepper, and cook until the liquid evaporates and the mushrooms have softened and browned, about 5 minutes. Place in a bowl and set aside.

  2. In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the onion and saute 8 minutes or until translucent. Add the garlic and saute 30 seconds more. Add the sausage to pan and break up with a wooden spoon. Cook about 5 minutes or until no longer pink.

  3. Add the crushed tomatoes, sugar, basil, parsley, oregano, mushrooms, and salt and pepper, to taste, and stir to combine. Bring to a boil and reduce the heat to medium low and simmer for 20 - 30 minutes. Check the seasoning, and add more salt if necessary. You will only need half of the sauce for this recipe.

Prepare the noodles:

  1. Spiralize the noodles according to your spiralizer instructions. Break up the noodles into about 5" lengths. Heat the olive oil in a large skillet over medium heat. Add the squash noodles, salt and pepper, to taste, and saute 3-5 minutes, or al dente. Do not overcook.

  2. Place the noodles in a large bowl and toss with about half of the bolognese. The remaining sauce may be frozen for future use. Serve with grated parmesan and enjoy!

Notes: Recipe and image courtesy of Flavor the Moments

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