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
- 2.5 cups halved kalettes
- 2 spicy italian sausage links decased and sliced into 1/2†thick chunks
- 1/3 cup diced sweet onion (or red onion)
- 1/4 teaspoon red pepper flakes (or less/omit if you don’t like
- 1/3 cup grated parmesan cheese + more for garnish (if desi
- 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.
When working with zucchini noodles, excess moisture release remains the primary enemy of texture. Raw zucchini consists of approximately 95 percent water, which rapidly leaches out upon heating and destroys sauce adhesion. Slicing zucchini into strands creates a high surface-area ratio that forces water expulsion within seconds of cooking.
Batch cooking this dish requires specific thermal management. Store leftovers in an airtight glass container for up to three days at 38 degrees Fahrenheit. Avoid freezing entirely, because the cellular walls of zucchini rupture during ice crystal formation, resulting in a completely watery paste upon thaw. Reheat portions in a dry skillet over medium-high heat for 60 to 90 seconds rather than using a microwave. The high dry heat evaporates residual surface moisture before the vegetables turn completely mushy.
Pair this dish with a crisp, high-acid white wine such as Sauvignon Blanc or Pinot Grigio. The acidity cuts cleanly through the rendered pork fat and concentrated dairy solids of the parmesan cheese.
