The JC Independent Feature: Corn Sauce Zucchini Spaghetti with Andouille Sausage and Seared Tomatoes

gluten freemeat & poultry

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If you don’t know already, I live in Jersey City, NJ. I’m a born and bred Jersey girl, leaving briefly for 4 years to live in North Carolina, while I attended Wake Forest University (go Deacs!). I love New Jersey…. well, it’s a constant love and hate relationship, but I do love it. When the Jersey City Independent (the local news source) asked me to submit a recipe and answer some interview questions, I was more than happy to contribute.

This weekend, I went to the Paulus Hook Farmer’s Market, which is right in my neighborhood. I bought every single zucchini they had… there were yellow and green zucchinis as well as round zucchinis! I can’t wait to spiralize the round ones – stay tuned for a post on that! Check out the “zucchini” drawer in my refrigerator:

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Before the summer ended, I wanted to make a corn-based pasta sauce. So, I loaded up on fresh corn, tomatoes, zucchinis, lemons, parsley, and set off to make a delicious corn sauce. Using my favorite healthy creamy sauce ingredient – Chobani – I have created the most summery, light, and savory corn sauce! Definitely slurp worthy….. 

The Andouille sausage is smoky and rich, which complements the fresh creaminess of the lemony-corn sauce. 

Check out my interview and feature here, at the The Jersey City Independent.

Corn Sauce Zucchini Pasta with Andouille Sausage and Seared Tomatoes

Smoky andouille sausage with a fresh corn sauce zucchini pasta and seared tomatoes.

Ingredients

For the corn sauce1/4 cup plain nonfat 0% Greek Yogurt

  • 1 garlic clove minced
  • salt and pepper to taste
  • 2 tsp parsley chopped
  • 2 tsp lemon juice
  • 1 ear of corn

For the rest1.5 zucchinis, spiralized into thin noodles

  • 1 Andouille sausage link caseings removed and sliced in 1/2 inch pieces
  • 5 cherry tomatoes halved
  • 1 tsp garlic minced
  • olive oil cooking spray
  • 1 pinch of garlic powder
  • salt and pepper to taste
  • 1 pinch of red pepper flakes
  • 1/2 tbsp olive oil
  • Extra chopped parsley for garnish

Instructions

  • Scrape the kernels off the corn cob and place in a small saucepan and cover with water. Bring to a boil and cook for about 5 minutes or until corn is done and softened. Pour out into a colander to drain and then pour into a food processor, along with all of the other ingredients for the sauce. Pulse until creamy. Set aside.
  • Place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the Andouille sausage and cook for about 5 minutes. After 2 minutes, add in the garlic and red pepper flakes. Once finished, scrape out garlic and sausage onto a plate and set aside.
  • While the sausage is cooking, place a small saucepan over medium heat, coat with cooking spray, and place in tomatoes. Season with salt, pepper and garlic powder. Cook for about 4 minutes or until tomatoes are cooked. Set aside.
  • Add the zucchini noodles into the same skillet and cook for about 2 minutes, or until zucchini begins to soften and heats through. Add in the corn sauce and cook for 1 minute, stirring to combine.
  • Place the zucchini pasta onto a dish and top with sausage and tomatoes. Garnish with extra chopped parsley. Enjoy!
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2 comments

Dee says:
Thank you for your blog! I love my spiralizer and I am always looking for inspiration for new recipes. I cannot wait until the recipe for your 'ramen' burger to come out! The pictures look fantastic!
Inspiralized says:
Thank you so much for this kind note! I am so glad you love the recipes. I will be posting up the ramen burger recipe ASAP! Let me know how your spiralizing goes!

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the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

ingredients⁣
3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

directions⁣
heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.
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