Chicken Sausage and Potato Zucchini Spaghetti with Basil and Tomatoes

gluten freemeat & poultry
Chicken Sausage and Potato Zucchini Spaghetti with Basil and Tomatoes

Chicken Sausage and Potato Zucchini Spaghetti with Basil and Tomatoes

Today is a very special day for me and Lu – it’s our two-year wedding anniversary!

First a weeklong babymoon in Hawaii and now our two year wedding anniversary, my heart is so full, it could burst. I don’t know if it’s the pregnancy hormones or what, but I’m feeling extra in-love, grateful, and blessed these days.

I can’t believe it has been two whole years since Lu and I got married – time is flying by, I still feel like a newlywed! I actually wrote a post last night on Inspiralizedali on what I’ve learned after two years of marriage.

Today’s dish is one of the first meals I made for Lu and I for dinner when I started Inspiralized (another anniversary coming up – June 26th is Inspiralized’s fourth birthday!). Actually, I originally made and posted this dish exactly 8 days from today, four years ago! That’s exactly TWO days after starting Inspiralized!

Chicken Sausage and Potato Zucchini Spaghetti with Basil and Tomatoes

We went to the farmer’s market together in Hoboken and came back with just a few simple ingredients (tomatoes, potatoes, local organic chicken sausage, basil, garlic, and of course, zucchini.)

I was so excited to come back and just “invent” something with those basic ingredients. Everything felt so exciting and shiny and new! Inspiralized was only two years old, after all…

I whipped up an easy meal, using all the ingredients and Lu and I feasted on this and I just knew deep down that spiralizing was going to catch on and that I was on to something.

Fast forward four years, I’m a pregnant, married woman with my own spiralizer, two New York Times best-selling cookbooks and I STILL have the same level of spiralized excitement as I had back then!

Chicken Sausage and Potato Zucchini Spaghetti with Basil and Tomatoes

For real, this dish is still as easy and delicious as it was four years ago – once the potatoes and sausage are roasted, it comes together in 5 minutes in a skillet – and it’s bursting with summertime flavors.

As for anniversary celebration, Lu and I are meeting up for dinner at this little Italian restaurant in the West Village that we’ve been meaning to check out forever. We’re still recovering from the high of our babymoon, so we figured a quaint little dinner with the two of us was just what we needed!

And remember to read my post on Inspiralized Ali on what I’ve learned after two years of marriage!

Watch our video to learn how to spiralize a zucchini using the Inspiralizer and subscribe to our YouTube channel to watch more videos:


Nutritional Information & Recipe

Weight Watchers SmartPoints*: 9 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.

Serves 4

Chicken Sausage and Potato Zucchini Spaghetti with Basil and Tomatoes

15 minPrep Time

35 minCook Time

50 minTotal Time

Save RecipeSave Recipe


  • 2 medium red potatoes, quartered
  • ½ teaspoon garlic powder
  • salt and pepper
  • 4 links chicken sausage (or sweet Italian pork sausage)
  • 1 tablespoon extra virgin olive oil
  • 2 garlic cloves, chopped
  • ¼ teaspoon red pepper flakes (or more if you like spice)
  • 1 beefsteak tomato, seeded and chopped
  • 4 large zucchinis, Blade D, noodles trimmed
  • 1/2 cup chopped basil
  • ¼ cup grated Parmesan Cheese


  1. Preheat the oven to 425 degrees.
  2. Place the potatoes on a baking sheet and drizzle with the olive oil. Season with garlic powder, salt, and pepper and toss well. Roast for 20-25 minutes or until browned on the outside and slightly crispy, shaking the pan halfway through once.
  3. Place the sausage in a baking dish and bake for 20-25 minutes or until sausage is browned and cooked through. When the sausage is done, remove the sausages with tongs and set aside on a cutting board. Slice the sausages into medallions.
  4. Pour any leftover juices from the sausage into a large skillet along with the olive oil and place it over medium-high heat. Add in the garlic and red pepper flakes and let cook for 30 seconds or until fragrant. Add in the tomatoes and stir for 1 minute. Add the zucchini noodles and toss until softened to your preference, about 3 minutes. Add in the cooked potatoes, basil, season with salt and pepper and toss to warm.
  5. Divide the pasta mixture into bowls and top with sausage. Dust with cheese, if using. Serve.


Per serving (1 out of 4) - Calories: 306, Fat: 14g, Saturated Fat: 4g, Carbs: 25g, Fiber: 5g, Sugars: 10g, Protein: 23g, Sodium: 596mg

Chicken Sausage and Potato Zucchini Spaghetti with Basil and Tomatoes

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Sandra says:
I remember this recipe from back in the day-yummy! Are you using the same sausage this time around? I noticed you didn't remove casing and crumble it and was wondering why. Thanks for bringing these older recipes back into the spotlight...I've forgotten how delicious so many of these recipes were.
Ali Maffucci says:
I made some changes to make the recipe even better!
Mary says:
How about making potato noodles to brown and mix with the zucchini noodles? Hmmm....might work. Thanks for the recipe.
Ali Maffucci says:
Yes! If you'd like to make that version, try this recipe:
Ryan says:
This food is lovely and delicious. This is a healthier food.
Renee Davis says:
My Inspiralizer was delivered today and my husband and I cooked this recipe tonight. It was delicious: so very fresh and satisfying without that heavy feeling some meals leave you with. I was actually surprised at how filing the zoodles were and liked the way they absorbed the sauce. The bonus is the zoodles were fun to make. You are a genius, Ali!

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