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Ready in under 20 minutes, this spicy and creamy dish is perfect for a weeknight dinner. By adding the zucchini noodles, you half the amount of carbohydrates in a serving, while adding fiber, vitamins and minerals!
I was originally going to post an intuitive eating article today. I was supposed to work on it after I got home yesterday but spent the evening at Forever 21 trying to find a 70’s hippie outfit for Nick’s company party tonight. I don’t even remember the last time I attempted shopping at Forever 21… probably when I was actually 21. Two hours of filtering through racks and racks of outrageous clothing I finally found and outfit. I’m sure I’ll post a picture on IG later!
I was looking over my editorial calendar from the past month and realized that the recipes I’ve been sharing lately haven’t been so summery– oops! Did I break a blogger rule? I’ve been posting roasted spaghetti squash, chicken pot pie, orzo with baked eggs. All things that require you to turn your oven on in this 100 degree Texas weather.
At the end of a long day at work, I usually like to eat a hot meal, even if it’s hot outside. It’s comforting. Anyone else with me here?
There’s so many comforting things about today’s recipe: pasta, creamy tomato sauce, fresh basil, Italian sausage and parmesan cheese. There are summery components in this dish, though– the fresh basil, zucchini noodles, and tomatoes!
Everyone should know how to make a basic tomato cream sauce. It’s so easy you don’t even need a recipe, really. Saute some garlic and onions, add tomato sauce, salt, pepper, a dash of sugar and any other seasonings you like (dried basil, oregano, garlic or onion powder), cook for a while, and then add half and half (or if you dare, heavy cream) and some parmesan.
This type of sauce goes well with any type of pasta dish— spaghetti, fettuccine, ziti, lasagna. Can you tell I love pasta? I could make a whole blog over just pasta recipes. Growing up, we had pasta at least twice a week. You’d think we were Italian– but we’re German and Polish!
Here’s the recipe for this simple and delicious weeknight dish.
- 2 tsp olive oil
- 1 Tbsp butter
- 1/2 yellow onion
- 4 tsp minced garlic
- 2 cans tomato sauce
- 1/4 tsp salt, to taste
- 1/4 tsp pepper, to taste
- 1 tsp sugar
- 1/2 cup half and half
- 1/2 cup grated parmesan
- 1/2 cup fresh basil, sliced
- 1/2 lb fettuccine
- 2 zucchini, spiralized or julienned
- 2 Italian sausage links, cooked and sliced
- Cook pasta according to package directions.
- Heat butter and oil over medium heat. Add onion and garlic and sautee until the onions start to caramelize. Pour in the tomato sauce, salt, pepper, and sugar. Stir and cook over low heat for 10 minutes, stirring occasionally.
- Add the half and half, parmesan, and zucchini. Allow the zucchini to wilt into the sauce, stirring, for 3 minutes or until soft.
- Add the fettuccine and basil and serve immediately, topped with more parmesan, basil and the sliced Italian sausage.
Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!