I like this “pasta” dish because it is loaded with good for you veggies and lots of flavor. I use yellow squash for my noodles for a number of reasons. They are veggies – the more the better. Yellow squash has a neutral flavor, kind of like grain pasta, and it is a blank canvas for flavor. Also, when cooked right it has the texture of grain pasta. Another plus about this dish is you can make it into a soup for round two.
- 2 1/2 lb. yellow squash, medium-small(less seeds)
- 1 tbsp olive oil
- 1 c mix of red, yellow, orange peppers
- 8 oz. mushrooms
- 1 shallot
- 3 garlic cloves, minced
- 1 tbsp mediterranean seasoning (see website)
- 1 lb. chicken sausage, cut into coins
- 4 cups spinach, chiffonade
- 1/2 c cherry tomatoes, quartered
- 1 c chicken stock
- 1 tbsp arrow root
- Parmesan, garnish, optional
First thing to do is to make your yellow squash noodles (see zoodles on website). While the moisture is being drawn out of the yellow squash noodles you can do all the prepping of your other vegetables and chicken sausage.
In a large dutch oven over medium heat add olive oil, peppers, mushroom, shallot, garlic and mediterranean seasoning. Cook vegetable mixture down to half its volume.
Add chicken sausage to veggie mixture. Cook until sausage is browned. Add yellow squash noodles, spinach and tomatoes. Cook for about 3-5 minutes. While yellow squash noodles, spinach and tomatoes are cooking make a slurry with the arrowroot and stock. The slurry will make a sauce. Mix pasta dish well. Garnish with parmesan if you like. Serve. Eat. Enjoy.