Spicy Parmesan-Garlic Zucchini Pasta with Sausage and Kalettes
Try this Spicy Parmesan-Garlic Zucchini Pasta with Sausage and Kalettes recipe, or contribute your own.
Try this Spicy Parmesan-Garlic Zucchini Pasta with Sausage and Kalettes recipe, or contribute your own.
- 2 garlic cloves minced
- 1 tablespoon extra virgin olive oil
- 2 medium zucchinis blade c
- 2 spicy italian sausage links decased and sliced into 1/2†thick chunks
- 1/3 updiced sweet onion (or red onion)
- 1/4 easpoonred pepper flakes (or less/omit if you don’
- 2.5 cups halved kalettes
- 1/3 upgrated parmesan cheese + more for garnish (if de
- Carbohydrate 0.9918 g
- Cholesterol 0 mg
- Fat 3.24 g
- Fiber 0.0629999971389771 g
- Protein 0.1908 g
- Saturated Fat 0.447978 g
- Serving Size 1 1 Serving (6g)
- Sodium 0.5745 mg
- Sugar 0.928800002861023 g
- Trans Fat 0.091863 g
- Calories 33 calories
Step-by-step
- Heat a large skillet over medium-high heat. Add in the sausage, cooking for 10-12 minutes or until it browns and cooks completely. Remove the sausage with a slotted spoon and set aside on a plate.
- Immediately add in the garlic, onions, red pepper flakes, olive oil and kalettes. Let cook for 2-3 minutes or until kalettes begin to cook. Then, add in the zucchini pasta and toss for 2-3 more minutes or until noodles are al dente.
- Add in the parmesan cheese and sausage and toss until combined and cheese is melted.
- Divide into bowls and serve, garnished with additional parmesan, if desired.
Using a single ten-inch skillet requires precise thermal management to prevent crowding. Zucchini strands release massive amounts of water upon contact with salt and heat. Cook the decased sausage chunks over medium-high heat for ten to twelve minutes until deeply browned before removing them. This leaves rendered fat behind to sear the kalettes and aromatics efficiently.
The Moisture Management Rule
Zucchini noodles turn limp rapidly if cooked past the two-minute mark. Introduce the spiralized squash only after the kalettes have started softening in the skillet. Toss the vegetables continuously over high heat to evaporate excess surface liquid before melting the grated parmesan. Omitting the red pepper flakes reduces thermal kick, while swapping sweet onion for red onion yields a sharper sulfur note in the finished dish.
- If the pan accumulates standing liquid, drain it before adding the cheese to prevent clumping.
- Keep heat at medium-high; low heat stews the zucchini rather than warming it al dente.
- Slice sausage into uniform half-inch rounds to ensure even internal cooking.
