Sausage Zoodles with Lemon Parmesan Sauce
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 25 min
- Cost
- $19.00
- Nutrition
- 620 cal · 42g protein
- skillet
- one-pot
- high-protein
🍳 1 pan · Picky-eater safe bet: cheese
Sausage Zoodles with Lemon Parmesan Sauce is a Italian weeknight dinner that serves 4 and is on the table in about 35 minutes, for around $19 in groceries. You'll need 1 pan, and the 13 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain cheese works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Warm pita and hummus (5 min)
Contains: Dairy · Tree nuts— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Balloon whiskDon't have one? Amazon →
- Microplane zesterDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1 lb Italian pork sausage
- 4 count zucchini
- 5 oz baby spinach
- 2 cloves garlic
- 1 cup low-sodium chicken broth
- 4 oz Parmesan cheese
- 1 count lemon
- ¼ cup pine nuts
- 1 bunch fresh parsley
- 1 tsp dried thyme
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Steps
- Spiralize the zucchini into noodles and pat them dry. Mince the garlic, chop the parsley, and zest and juice the lemon.
- Toast the pine nuts in a dry large skillet over medium heat 2-3 minutes, shaking the pan, until golden. Tip them onto a plate.
- Add 1 tbsp olive oil to the skillet and cook the whole sausages over medium 12-14 minutes, turning every few minutes, until browned and 160°F inside. Move to a board and slice into coins.
- Add the remaining oil, garlic, and thyme to the skillet and stir 30 seconds. Pour in the broth and lemon juice and simmer 2 minutes, then whisk in the Parmesan until the sauce turns creamy.
- Add the zucchini noodles and spinach and toss 2-3 minutes until the spinach wilts and the noodles are just tender. Return the sausage slices and heat through.
- Finish with lemon zest, parsley, pine nuts, and salt and pepper to taste. Serve right away before the zoodles release more liquid.
- Picky eater tip: serve the sausage coins and zucchini noodles plain, with Parmesan on the side.
- Make-ahead tip: spiralize the zucchini and pat dry, and cook and slice the sausage up to 2 days ahead; store separately in the fridge, then reheat the sausage and make the sauce when ready to eat.
On the side: Warm pita and hummus (5 min)
1 package pita bread, 1 container hummus
- Warm the pitas in a dry skillet or the oven for 1 to 2 minutes, cut into wedges and serve with the hummus.
Nutrition per serving
- Protein
- 42 g
- Carbohydrates
- 18 g
- Fiber
- 4 g
- Sugar
- 3 g
- Fat
- 42 g
- Saturated fat
- 14 g
- Sodium
- 1,080 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop