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:
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
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
- 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!