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Corn Sauce Zucchini Pasta with Andouille Sausage 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!
Smoky andouille sausage with a fresh corn sauce zucchini pasta and seared tomatoes.