Oh zoodles, where have you been all my life? Why did I ever hesitate making these scrumptious vegetable noodles? How could I have thought that zoodles would taste gross and in no way compare to my beloved pasta?
Vegetable noodles are the bomb!
A while back, I bought a spiralizer. I was going to try making vegetable noodles to replace pasta noodles. But then I got home, I stuck the kitchen gadget in the cabinet, and I forgot about it. Well almost! Until now, I had only used it once to make zucchini pasta noodles.
Several people I know who completed their first Whole30 before I began, warned me about the food boredom and flavor boredom that comes from all of your favorite dressings, marinades, and sauces containing sugar. Well screw that! I knew that if my Whole30 journey was going to be a success, I needed to set myself up to succeed — and that meant having Whole30 compliant dressings and sauces on hand.
Yes, you can make your own, but between kids, work, and everything else, I don’t have time for that!
I ordered the Tessemae’s Whole30 Starter Kit and every Whole30 compliant sauce, marinade, and dressing from Tessemae’s All Natural. The only thing that wasn’t available at the time was the Tessemae’s Organic Mayonnaise, so I made my own homemade Whole30 compliant mayo, but it’s back now and I’m placing an order ASAP.
My order came while we were on our spring break road trip, and now that we were back, I was dying to try one of the dressings, so I made Carrot And Zucchini Noodles With Artichoke Garlic Sausage, and I used the Tessamae’s Lemon Garlic Dressing. The zucchini and carrot noodles were amazing and just firm and crunchy enough, the chicken sausage was really flavorful, and the Organic Lemon Garlic Sauce pulled it all together perfectly.
Making Carrot And Zucchini Noodles With Artichoke Garlic Sausage And Lemon Garlic Dressing
I made sure to buy large carrots and fat zucchinis — the fatter and thicker the carrots and zucchini are, the better they work in the spiralizer. I used the spiralizer to make carrot noodles and zucchini noodles. The combination is not only gorgeous, but the carrot noodles are just a bit crunchier than the zucchini noddles, so they balance each other out well.
I thinly sliced the sausages and got them cooking in a medium skillet in some olive oil. And about five minutes later, I add the vegetable noodles to a large skillet and sauteed them in a little olive oil over medium heat for about 3-5 minutes. The vegetable noodles are thin and they’ll cook much faster than regular pasta.
When the vegetable noodles were done cooking, I tossed them in some of the Tessemae’s Lemon Garlic Dressing and served them with with the Adelle’s Artichoke Garlic Chicken Sausages.
Mmmmmm… so delicious!
Carrot And Zucchini Noodles With Artichoke Garlic Chicken Sausage
This pasta dish substitutes veggie noodles for pasta and make it super healthy and delicious!
- 2 carrots
- 2 large zucchinis
- 1 pkg Adelle's Artichoke Garlic Chicken Sausage
- Olive oil
- Tessemae's Lemon Garlic Dressing
- Use a spiralizer to make carrot noodles and zucchini noodles. Thinly slice the sausages.
- Place the sausages in a medium skillet and saute over medium heat in a little olive oil. After about five minutes, place carrots and zucchini noodles in a large skillet with a little olive oil and saute over medium heat for about 3-5 minutes. (The vegetable noodles are thin and they'll cook quickly.)
- Toss the vegetable noodles in Tessemae's Lemon Garlic Dressing and serve with the sausages immediately.
If you don't have a bottle of Tessemae's Lemon Garlic Dressing on hand, you can make your own from scratch. Simply start with olive oil, and add lemon juice, garlic, mustard, and sea salt. Start with 1/4 cup olive oil, use 1-2 tablespoons of lemon juice, 1 teaspoon of garlic, 3/4 teaspoon mustard, and sea salt to taste. Adapt as needed to fit your flavor preferences.