Imagine twirling your fork into a plate of luxurious, creamy pasta without the guilt—sounds too good to be true? Our Keto Creamy Tuscan Zucchini Noodles with Sausage is the game-changing recipe that proves you can have your "pasta" and eat it too! This mouthwatering dish transforms humble zucchini into restaurant-worthy noodles, smothered in a rich, velvety sauce that'll make your taste buds dance with joy. Get ready to revolutionize your low-carb dining experience with this incredibly satisfying meal that proves healthy eating never has to be boring.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 lb Italian sausage
- 4 medium zucchini, spiralized
- 1 cup heavy cream
- 1 cup spinach
- 1/2 cup sun-dried tomatoes
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Prepare your ingredients by washing and spiralizing the zucchini into noodle-like strands. Pat the zucchini noodles dry with paper towels to remove excess moisture, which helps prevent watery sauce.
- Heat a large skillet over medium-high heat. Remove the Italian sausage from its casing and crumble the meat directly into the skillet. Cook the sausage, breaking it into small pieces with a wooden spoon, until it's fully browned and no pink remains, approximately 6-8 minutes.
- Once the sausage is cooked, reduce the heat to medium and add the chopped sun-dried tomatoes. Sauté for 1-2 minutes to release their flavors and slightly soften them.
- Pour the heavy cream into the skillet, stirring to combine with the sausage and sun-dried tomatoes. Sprinkle in the Italian seasoning, salt, and pepper. Allow the mixture to simmer for 2-3 minutes until the cream starts to thicken slightly.
- Add the fresh spinach to the skillet and stir until it wilts and becomes incorporated into the sauce, which should take about 1-2 minutes.
- Gently add the prepared zucchini noodles to the skillet, tossing them in the creamy sauce. Cook for 2-3 minutes, just enough to heat the zucchini noodles without making them mushy. They should remain slightly crisp.
- Remove from heat and let the dish rest for a minute to allow the sauce to slightly thicken and coat the zucchini noodles evenly.
- Serve immediately in warm bowls, ensuring an even distribution of sausage, vegetables, and sauce. Optional: Garnish with fresh basil or grated Parmesan cheese if desired.
Tips
- Moisture is the enemy of great zucchini noodles! Always pat your spiralized zucchini dry with paper towels to prevent a watery sauce.
- Use a high-quality Italian sausage for maximum flavor—consider using fresh, local sausage from a butcher if possible.
- Don't overcook the zucchini noodles. They should remain slightly crisp and al dente, which takes only 2-3 minutes of heating.
- For extra richness, consider adding a sprinkle of fresh Parmesan or a few torn basil leaves just before serving.
- If you want to prep ahead, spiralize your zucchini and store in a sealed container with paper towels to absorb moisture, keeping them fresh for up to 2 days.
- For a dairy-free version, you can substitute heavy cream with full-fat coconut milk or a nut-based cream alternative.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 7g
Protein: 25g
Fat: 40g
Saturated Fat: 20g
Cholesterol: 110mg
