Vegetable Ribbons With Turkey Sausage Recipe #325959
I made this tonight for dinner, and I feel refreshed. All the comfort without all the guilt. The broth really makes it, I bet even non-veggie eaters will love it! Garnish with a little Romano or Asiago cheese... yum! And it's so quick, I got home with groceries at 5:30 and I was eating in my sweats by 6!
by Korkin'
20 min | 10 min prep
SERVES 2
- 1 zucchini
- 2 carrots
- 1 quart chicken stock
- 1 tablespoon kosher salt
- 1/2 tablespoon pepper
- 2 teaspoons italian seasoning
- 1 teaspoon cayenne pepper
- 2 links Italian turkey sausage
- 1 bunch fresh spinach, trimmed
- 2 teaspoons butter
- With a vegetable peeler, strip the zucchini and carrots into pasta-like ribbons, set aside.
- Bring the stock to a low boil and add the kosher salt, pepper, Italian seasoning and cayenne. Add the sausage and poach for 3-5 minutes.
- Remove the sausage and place it under a broiler to brown, about 3 minutes.
- Meanwhile, add zucchini and carrots to the broth. Once everything is cooked, add the spinach and cook one more minute. Drain and toss the veggies in butter. Place in a bowl and top with sausage slices.
- Reserve the broth for further use, it is tasty! Or, leave the broth in for a soup.
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5 stars