Friday, November 21, 2014

Sausage and Veggie Skillet

Need an easy weeknight one dish wonder? This ones for you. The guys ate second helpings. It was so simple and tasty. 

Copied From: Paleo Grubs

  1. 4 medium zucchini
  2. 5 tbsp extra virgin olive oil, divided
  3. 5 cloves garlic, minced
  4. 1/2 tsp red pepper flakes
  5. 2 heads of broccoli, cut into florets
  6. Salt and pepper, to taste
  7. 8 oz. Italian sausage, casings removed
  8. 1/2 cup sun-dried tomatoes, chopped (I used the ones packed in olive oil)
  9. Juice of 1/2 lemon
  1. Shred the zucchini into ribbons with a vegetable peeler and place in a large bowl. Set aside.
  2. Brown the sausage in a medium skillet over medium-high heat. Use a spoon to break it into small pieces. Set aside.
  3. Meanwhile, heat 3 tablespoons of olive oil in a separate large skillet over medium-low heat. Add the garlic and red pepper flakes and sauté for 1-2 minutes until fragrant. Transfer everything to a small glass bowl and set aside.
  4. Add the remaining olive oil to the skillet. Add the broccoli and sprinkle with salt. Sauté for 8-10 minutes until fork-tender and slightly browned. Add the sundried tomatoes along with 1/3 cup water. Simmer until the water has evaporated. Remove the skillet from heat. Stir in the crumbled sausage and drizzle with lemon juice.
  5. Toss the zucchini ribbons with the infused olive oil. Spoon the sausage mixture over the pasta to serve.

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