Hey, friends!
Are you on the keto train and craving something delicious?
Then, you’re in for a treat!
Today, I’m sharing my go-to recipe for Keto Italian Sausage Zoodles.
It’s a fun twist on pasta, and trust me, you won’t even miss the carbs!
With flavorful sausage and fresh zucchini noodles, this dish is a total winner.
Let’s dive into the kitchen!
Suggestions for Ingredient Substitution
Roasted garlic sausage can be replaced with plant-based sausage alternatives for a vegetarian option. Choose a brand with similar seasonings to maintain the dish’s flavor profile. Adjust cooking time as needed, as plant-based sausages may cook faster.
Thick cream can be substituted with full-fat coconut milk for a dairy-free version. Use the same amount, but be aware that it may impart a subtle coconut flavor. For a lower-fat option, try Greek yogurt, which will add tanginess and protein.
Zucchini spirals can be swapped with other low-carb vegetable noodles like spiralized carrots, butternut squash, or spaghetti squash. Cooking times may vary depending on the vegetable chosen. For a higher-fiber option, consider using shirataki noodles, which are nearly zero-calorie and require minimal cooking.
| Preparation Time | 10-15 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 25-35 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 50-60 g
- Fat: 90-100 g
- Carbohydrates: 30-40 g
Ingredients
For the main dish:
- black pepper to taste (freshly ground for better aroma)
- salt to taste
- 1 package roasted garlic sausage (sliced into 1/2-inch rounds)
- 1/2 cup grated Parmesan cheese (freshly grated preferred)
- 1/4 cup chicken stock
- 3 cloves garlic (freshly minced for best flavor)
- 1/2 cup sun-dried tomatoes (oil-packed, drained and sliced)
- 1 cup chopped spinach (roughly chopped)
- 12 oz zucchini noodles
- 2 tbsp olive oil (I use Bertolli extra virgin)
- 1 tsp Italian spice blend (McCormick brand is consistent)
- 1 cup thick cream
For the garnish:
- fresh basil leaves (roughly chopped)
Step 1: Cook the Sausage
Start by heating olive oil over medium heat in a large (10-12”) cast-iron skillet.
Once the oil is hot, add in the sliced Kiolbassa sausage.
Cook the slices for 2-3 minutes on each side until browned.
Remove the cooked sausage from the skillet and set it aside for later.
Step 2: Sauté the Garlic
With the remaining oil in the pan, add the garlic.
Cook the garlic, stirring occasionally, for about 30 seconds until it becomes fragrant.
Be careful not to burn the garlic as it can quickly take on a bitter taste.
Step 3: Prepare the Cream Sauce
To the skillet, add heavy cream, chicken broth, Italian seasoning, and Parmesan cheese.
Increase the heat to medium-high and whisk the mixture continuously.
Allow it to cook until the sauce starts to bubble slightly and begins to thicken, creating a creamy base for your dish.
Step 4: Add Vegetables and Simmer
Add the spinach and sun-dried tomatoes to the thickened cream sauce.
Bring the sauce to a gentle simmer and cook until the spinach has wilted.
This should not take more than a few minutes.
Step 5: Combine Sausage and Zucchini Noodles
Return the browned sausage to the skillet and add in the zucchini noodles.
Cook everything together for 2-3 minutes until the zucchini noodles are heated through and slightly tender.
Step 6: Season and Serve
Finally, season the dish with salt and pepper to taste.
Once well-combined and seasoned to your liking, serve hot.
Enjoy your delicious and hearty meal!
