Today, I’m giving you a sneak peek into Inspiralize Everything by sharing with you one of the recipes from the “Zucchini” chapter:
Sausage and Peppers with Zucchini Noodles.
Now, what’s the “Zucchini Chapter”?
Inspiralize Everything comes out in a few short weeks (it releases Tuesday, August 16th!) and is organized differently than my first cookbook. My first cookbook was divided by meal type (breakfast, noodles, rice, soups & salads, etc). Inspiralize Everything is divided by vegetable, A-to-Z, apples-to-zucchini! Both cookbooks were photographed by Evan Sung and published by Clarkson Potter!
So what does that mean? It means that you can grab, say, a zucchini, and flip to the Zucchini chapter and find all of the recipes that use spiralized zucchini as the base.
However, like with my first cookbook, each recipe comes with a Tip box that says “Also works well with” where I denote which spiralized veggies would ALSO work well in the dish.
That’s just one of the many benefits of my next cookbook! There are over 120 recipes (my first book only had 86!) and more photos, tips, and tricks. PLUS, if you pre-order you’ll receive a bonus packet with the following:
- My 7 Tips for Committing To a Healthy Lifestyle
- 3 Ways To Make Spiralized Pizza
- Sauces & Dressings Pairings Guide For Spiralized Vegetables
- and 2 recipes from the cookbook, before the cookbook’s out!
More to come on that – and the pre-order packet will come out in August, if you ordered (no matter where you order from.)
This recipe has it all: sweet and spicy Italian sausage, veggies, and an olive oil and garlic base that bring me back to my childhood days at my grandparents’ and their big bowl of sausage and peppers. It was usually accompanied by some crusty semolina sliced bread for dipping. Or, served with pre-sliced sub sandwich bread for the stuffing.
Regardless of how it was eaten, it was gone within seconds. Now, I’ve added zucchini noodles in there to soak up the juices from the cooked sausage, infuse some healthy fiber and nutrients, and add color!
And don’t be afraid to change up the noodle blade here – all Blades (A, B, C, and D) on the Inspiralizer work perfectly!
Hope you love this recipe from Inspiralize Everything and you support me and Inspiralized and pre-order. Here are the retailers you can currently pre-order from:
My second cookbook, Inspiralize Everything, is coming out August 16, 2016 and is currently available for pre-order through the following channels:
Thank you for all of your support!
Check out the latest post on my lifestyle blog, alissandra b:
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 14 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
- 5 tablespoons extra-virgin olive oil
- 2 sweet fennel Italian sausage links
- 2 spicy Italian sausage links
- 2 medium yellow onions, peeled, spiralized with blade a, noodles trimmed
- 1 red bell pepper, spiralized with blade a, noodles trimmed
- 1 orange bell pepper, spiralized with blade a, noodles trimmed
- 1½ tablespoons tomato paste
- ¼ teaspoon red pepper flakes
- 4 garlic cloves, minced
- ½ teaspoon dried oregano
- 1 cup low-sodium chicken broth
- Salt and pepper
- 2 tablespoons finely chopped fresh curly parsley
- 2 medium zucchini, spiralized with blade d,noodles trimmed
- Heat 2 tablespoons of the olive oil in a large skillet with a lid over medium-high heat. When the oil is shimmering, add the sausages and cover the pan. Cook for about 7 minutes or until just browned on the bottom. Uncover and cook for 5 minutes more, turning, until browned on the outside but not yet cooked through. Using tongs, transfer the sausage to a cutting board and slice into 1-inch pieces. Set aside.
- Immediately add the remaining 3 tablespoons olive oil, the onion noodles, and the bell pepper noodles to the same skillet. Cook for about 5 minutes or until the vegetables soften. Add the tomato paste, and stir to cook the vegetables. Add the red pepper flakes and garlic and cook for 30 seconds or until fragrant. Return the sausage to the pan and add the oregano and broth. Season with salt and black pepper. Cover the skillet and simmer until the sausage is cooked through, about 10 minutes. Uncover and simmer until the sauce has reduced by a quarter, about 5 minutes more. Stir in the parsley.
- Transfer to a large serving platter or bowl and add the zucchini noodles. Toss thoroughly until the noodles begin to wilt and are fully incorporated. Serve immediately.
- Note: If you’re serving this dish in the summer, try fresh basil instead of parsley to garnish.