Spicy Parmesan-Garlic Zucchini Pasta with Sausage and Kalettes

gluten freemeat & poultry
Spicy Parmesan-Garlic Zucchini Pasta with Sausage and Kalettes

Spicy Parmesan-Garlic Zucchini Pasta with Sausage and Kalettes

Sigh. We still haven’t been able to resolve the funky blog format issues, but I still want to give you this newest recipe, because I’m really excited about these kalettes.

Yes, kalettes. Kalettes are a new type of vegetable, fusing brussels sprouts and kale. Thus, kalettes.

They’re super cute and have a really nice sweet and nutty flavor.

Spicy Parmesan-Garlic Zucchini Pasta with Sausage and Kalettes

So what did I do? I sauteed them with olive oil, garlic, red pepper flakes and tossed them together with sausage and zucchini noodles. You really can’t go wrong with that combination, especially when parmesan cheese is thrown in the mix.

This sauce is wonderfully basic – make sure you’re using a quality olive oil, freshly minced garlic (lots of it!) and freshly grated parmesan cheese. The cheese melts into the zucchini noodles and mixes with the olive oil to create a flavorful sauce that won’t lead to a soupy bowl of pasta.

Spicy Parmesan-Garlic Zucchini Pasta with Sausage and Kalettes

Due to this light sauce, this dish is easy to reheat. Last night, Lu and I reheated this dish and it was perhaps even better than when it was freshly made. I was craving this dish from the Inspiralized cookbook, but I didn’t feel right making it just yet, since it’s barely spring! I can’t wait for the summer and big zucchinis again. Am I right?

Actually, the Inspiralized cookbook is 40% off right now on Amazon, down to $11.99. You can grab your copy here. Also, if you’ve already received the cookbook, I’d love you to take a moment to leave an Amazon review – it helps me so much and with that review, you may be inspiring someone to add the book to their cart and get Inspiralized!

Spicy Parmesan-Garlic Zucchini Pasta with Sausage and Kalettes

If you’re not a sausage fan or are trying to reduce your meat intake, opt for chicken or if you’re vegetarian, go for cannellini beans or lentils.

The kalettes really steal the show here- they wilt nicely and crisp up in the olive oil and have a wonderful, hardy texture thanks to the kale-like leaves. You’ll definitely be seeing these again on the blog. They actually have a website, so if you’re further curious, click here.

Have you tried or heard of kalettes? What are your thoughts?

Nutritional Information & Recipe

Inspiralized

Spicy Parmesan-Garlic Zucchini Pasta with Sausage and Kalettes

Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings: 2

Ingredients

  • 2 spicy Italian sausage links decased and sliced into 1/2” thick chunks
  • 2 garlic cloves minced
  • 1/3 cup diced sweet onion or red onion
  • 1/4 teaspoon red pepper flakes or less/omit if you don’t like spicy
  • 1 tablespoon extra virgin olive oil
  • 2.5 cups halved kalettes
  • 2 medium zucchinis Blade C
  • 1/3 cup grated parmesan cheese + more for garnish if desired

Instructions

  • Heat a large skillet over medium-high heat. Add in the sausage, cooking for 10-12 minutes or until it browns and cooks completely. Remove the sausage with a slotted spoon and set aside on a plate.
  • Immediately add in the garlic, onions, red pepper flakes, olive oil and kalettes. Let cook for 2-3 minutes or until kalettes begin to cook. Then, add in the zucchini pasta and toss for 2-3 more minutes or until noodles are al dente.
  • Add in the parmesan cheese and sausage and toss until combined and cheese is melted.
  • Divide into bowls and serve, garnished with additional parmesan, if desired.

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40 comments

Melody says:
Can't wait to try this recipe!! Thanks Ali!
Eliza says:
Looks delicious. Can't wait to try it and I love your cookbook! Thanks Ali.
Dianne says:
Ali: Thanks for inspiring me to try something different. I have slowly lost me taste for meat but love vegetables. My inspiralizer and your cookbook are on their way to me. I can't wait! So glad I found your website. Best Regards
Jim says:
Never seen Kalettes in the store, would you substitute Brussels sprouts, kale or both? My wife and I love your recipes and book.
Krista says:
My 15 month old daughter loved this! We did, too, but I think she ended up eating more of it than us!
Marta says:
I wish I could find kalettes where I live! They seem perfect and very practical...maybe I'll try and grow them myself....I guess It may be easier to find the seeds online than the actual product to ship overseas. This recipe, as allways, looks delicious :)
laura gassel says:
Ali I couldn't find this one in your book. I searched on my nook using the name you have here??
Ali Maffucci says:
Laura - this recipe won't be in my book!
laura gassel says:
Thanks Ali, I made this tonight it was great!
Jean Brad says:
ca love the idea and love following younnot find this product yet but read that it will be out in Sept. How did you get your kalettes?
Terry Glover says:
I was like a dog with a bone to try and find kalettes inn Atlanta, ga - called several stores - finally went to their website you linked and contacted them to find out where to get. They responded in a couple of days - top of the list: Trader Joes - BUT they said Trade Joe's is calling them kale sprouts! Sure enough, when I called the store back, they did indeed carry kale sprouts! Might be worth a mention on your blog as I see other comments for people that can't find them. It may be that Whole Foods and other stores are calling them something else too!
Anonymous says:
kale sprouts! thank you for the tip, i also couldn't find them!
Looks delicious.......but really seems high in both calories and sodium! Is that just b/c of the sausage?! If so, I think I'll go the chicken/bean route! Thanks!
Sarah says:
What would be a good substitute if I can't find the kalettes. They look adorable, but my little grocery store probably won't have them
Nicole says:
For those who can't find the "kalettes," I made it with broccolini! (And to reduce the calories a bit (and for my preference), I used hot Italian turkey sausage).
Jim says:
Made a variation of this last night with Italian Chicken Sausage, Spiralized Daikon, spinach and lentils. Was delicious. Thanks for introducing us to this type of cooking.
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Maria says:
Made this the other day and it was fantastic! Full of great flavors and best of all super easy to make. This is a keeper!
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Yum, really tasty. Top marks for this, and thanks for sharing. Simon
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Ann says:
This recipe has a LOT of sodium!
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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.
...