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 Actually, I originally made and posted this dish exactly 8 days from today, four years ago!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!
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.
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!
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.
Chicken Sausage and Potato Zucchini Spaghetti with Basil and Tomatoes
- 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
- Preheat the oven to 425 degrees.
- 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.
- 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.
- 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.
- Divide the pasta mixture into bowls and top with sausage. Dust with cheese, if using. Serve.