Turkey Sausage with Zoodles
“The chief function of the body is to carry the brain around” said Thomas Edison. So, it’s probably a bright idea to feed your body foods that provide disease-fighting nutrients to your brain.
Science supports the notion that eating lots of vegetables, fruits, whole grains and lean meats is best for your body’s most important organ.
So go ahead, give zoodles a try! Made from zucchini or yellow squash, they not only sound fun, zoodles can add a natural sweetness and more vegetables to any Italian dish you normally would use pasta. And, they cook fast!
You can often find “pre-made” zoodles in the produce section of your grocery store. Or, invest in a spiralizer or spiral slicer, and enjoy creating your own pile of zoodles . Either way, your taste buds and brain will oodle in delight!
Recipe adapted from our Cleveland Clinic Health Essentials and Wellness Team https://health.clevelandclinic.org/recipe-zoodles-with-turkey-sausage-and-sun-dried-tomatoes/
2 zucchini and 2 yellow squash – spiral cut into “noodles”
1 small glass jar of sun dried tomatoes in extra virgin olive oil
1 can cannellini beans, rinsed and drained
1 package of Italian turkey sausage (preferably organic and nitrate-free) casings removed and cut into small pieces
2 cups spinach
2 TBSP of extra virgin olive oil
¼ tsp crushed red peppers (optional)
Small pinch of sea salt and pepper
- In a large skillet or pan, warm olive oil. Add turkey sausage and saute for about 7 minutes.
- Add the zoodles (zucchini/yellow squash noodles), jarred tomatoes with liquid, cannellini beans, spinach, and spices. Saute for 5 minutes or until zoodles are tender.