Name: Italian Sausage Sauté with Zucchini Noodles, Broccoli & Artichokes
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 (170 ml) jars artichoke hearts, marinated; 3 crowns broccoli; 3 cloves garlic; 1 ½ lemons; 85 g Parmesan cheese; 6 pork sausages; 18 sun-dried tomatoes, oil-packed; 6 medium zucchini squash; black pepper; extra virgin olive oil; salt

Italian Sausage Sauté with Zucchini Noodles, Broccoli & ArtichokesItalian Sausage Sauté with Zucchini Noodles, Broccoli & Artichokes — a 40-minute dinner recipe with 11 ingredients, serving 6.Ingredients

3 (170 ml) jars artichoke hearts, marinated

3 crowns broccoli

3 cloves garlic

1 ½ lemons

85 g Parmesan cheese

6 pork sausages

18 sun-dried tomatoes, oil-packed

6 medium zucchini squash

black pepper

extra virgin olive oil

salt

Instructions

Wash and dry the fresh produce.

Trim zucchini and use a julienne (or regular) peeler to make noodles; place in a large bowl and set aside.

Finely grate Parmesan, place in a small bowl, and set aside for serving.

Use the tip of a knife to slice down the length of each sausage. Peel off casings and discard.

Preheat a large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom; add sausage and cook, breaking the meat apart with a spoon, until browned and crumbly, 5-6 minutes. Using a slotted spoon, transfer to a plate and loosely cover with aluminum foil. (Reserve pot, with cooking juices, for later use.)

Meanwhile, using a clean cutting board, separate broccoli into bite-sized florets and cut stems into smaller pieces.

Once the sausage is done, return the pot (with cooking juices) to medium-high heat, add more oil, and swirl to coat the bottom. Add broccoli and cook until just tender, about 6 minutes.

While the broccoli is cooking, peel and mince garlic.

Drain and thinly slice artichokes; thinly slice sun-dried tomatoes.

When the broccoli is tender, add garlic, artichokes, sun-dried tomatoes, salt, and pepper to the pot; cook, stirring constantly, until fragrant, 1-2 minutes.

Add zucchini noodles and water to the pot; continue to cook, tossing occasionally, until veggies are tender and liquid has evaporated, 2-3 minutes more.

Return cooked sausage to the pot, juice lemons over top, and toss to combine; remove from heat.

To serve, divide sausage sauté between plates, top with Parmesan, and enjoy!

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