Sausage, Artichoke Hearts, and Oodles of Zoodles

I have always enjoyed summer squash whether it was zucchini, yellow crookneck, patty pan or any variety.  I love them grilled, steamed, baked, and NOW I can use the yellow crookneck and the zucchini for my pasta - aka Zoodles.  My Veggetti for making them was under $20 from Amazon and cleans up in a flash.  What a taste treat to have back in my post weight loss surgery life.  Best part, husband, daughter, grandkids all love them too.

Ingredients:

• 2 Chicken Sausage Links, Cut Into “Coins”
• 3 ounces Frozen Artichoke Hearts Thawed and Cut Into Pieces
• 2 Medium Zucchini or Yellow Squash Made Into Zoodles
• 1 cup Trader Joe’s Traditional Marinara Sauce
• 4 tablespoons Grated Parmesan Cheese

Directions:

1. Place your Zoodles in a colander and allow any moisture to drain for about 15 minutes, then lay out on a paper towel and use another over it to remove any additional excess moisture.  (You can skip these steps entirely if you don’t mind your pasta a bit on the watery side)
2. Meantime heat the sausage coins and the artichoke hearts in a pan sprayed with non-stick olive oil spray.  Remove to a plate and set aside
3. Add Zoodles to the pan and cook for about 2 minutes, stir and turn and cook for about 2 minutes more on medium high heat.  They should be just past “al dente” in texture
4. Add the pasta sauce, sausage and artichoke hearts and stir and heat through completely
5. Remove from heat, serve and top with the grated parmesan cheese

Nutrition:  Makes 2 servings, each with approximately

• 246 calories and
• 26.4 grams protein