Vegetable Ribbons With Turkey Sausage |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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I made this tonight for dinner, and I feel refreshed. All the comfort without all the guilt. The broth really makes it, I bet even non-veggie eaters will love it! Garnish with a little Romano or Asiago cheese... yum! And it's so quick, I got home with groceries at 5:30 and I was eating in my sweats by 6! Ingredients:
1 zucchini |
2 carrots |
1 quart chicken stock |
1 tablespoon kosher salt |
1/2 tablespoon pepper |
2 teaspoons italian seasoning |
1 teaspoon cayenne pepper |
2 links italian turkey sausage |
1 bunch fresh spinach, trimmed |
2 teaspoons butter |
Directions:
1. With a vegetable peeler, strip the zucchini and carrots into pasta-like ribbons, set aside.
2. Bring the stock to a low boil and add the kosher salt, pepper, Italian seasoning and cayenne. Add the sausage and poach for 3-5 minutes.
3. Remove the sausage and place it under a broiler to brown, about 3 minutes.
4. Meanwhile, add zucchini and carrots to the broth. Once everything is cooked, add the spinach and cook one more minute. Drain and toss the veggies in butter. Place in a bowl and top with sausage slices.
5. Reserve the broth for further use, it is tasty! Or, leave the broth in for a soup.
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