Healthy Recipe – Veggie Pasta With Italian Chicken Sausage

Our family has been working on healthier eating for the past year.  We’ve done things such as going from whole milk to 1%.  We’ve cut way back on the sweets, and almost eliminated sodas in the house.  More veggies and fruits are offered at mealtime and for snacks.  I’m constantly on the lookout for new recipes to try (I am a VERY picky eater!)   I found this recipe on Jillian Michael’s website ( www.JillianMichaels.com ) and can’t wait to try it.  If you try it, leave a comment on how you liked it, and any modifications you made.  I am constantly making modifications to recipes!

Veggie Pasta With Italian Chicken Sausage

Ingredients:

• 2 small zucchini
• 2 tablespoons extra-virgin olive oil
• Salt and pepper to taste
• 1 garlic clove, diced
• 1 cup diced tomatoes
• 1 teaspoon oregano
• 1/2 pound cooked Italian chicken sausage, sliced into small pieces
• 1/4 cup grated Parmesan cheese, or to taste

Instructions:

1. Using a vegetable peeler and turning the zucchini as you go, slice the zucchini into ribbons. In a skillet, over medium heat, sauté zucchini in 1 tablespoon of oil until it’s soft and the edges are clear. Add salt and pepper to taste.

2. In a separate pan over medium heat, heat remaining 1 tablespoon of oil and add garlic. Sauté for a minute, and then add the tomatoes and oregano. Simmer for a few minutes, and then stir in the sausage.

3. Spoon sauce over zucchini. Sprinkle with Parmesan to taste.

Makes 2 servings.

Nutrition Facts

Number of Servings: 2

Amount Per Serving Calories: 409

Total Fat: 29 g

Saturated Fat: 11 g

Cholesterol: 89 mg

Sodium: 324 mg

Total Carbohydrate: 9 g

Dietary Fiber: 3 g

Protein: 28 g