Prep 10 mins
Cook 10 mins
I made this tonight for dinner, and I feel refreshed. All the comfort without all the guilt. The broth really makes it, I bet even non-veggie eaters will love it! Garnish with a little Romano or Asiago cheese... yum! And it's so quick, I got home with groceries at 5:30 and I was eating in my sweats by 6!
- With a vegetable peeler, strip the zucchini and carrots into pasta-like ribbons, set aside.
- Bring the stock to a low boil and add the kosher salt, pepper, Italian seasoning and cayenne. Add the sausage and poach for 3-5 minutes.
- Remove the sausage and place it under a broiler to brown, about 3 minutes.
- Meanwhile, add zucchini and carrots to the broth. Once everything is cooked, add the spinach and cook one more minute. Drain and toss the veggies in butter. Place in a bowl and top with sausage slices.
- Reserve the broth for further use, it is tasty! Or, leave the broth in for a soup.
This recipe is great! I made mine with zucchini, yellow squash and carrots. I also used a roasted red pepper chicken sausage. It was delish! My 3 year old son ate it with no problem, even my DH who very much dislikes veggies cleaned his plate. Thanks for posting!
This was very good, and really quick to put together! I used 4 cups of water and 3 chicken bullion cubes to make the broth, so I only added half the salt. I couldn't find Italian-style turkey sausage, so I got a 14 oz. package of smoked turkey sausage. Also, I buy huge honkin' containers of baby spinach at Costco (I love spinach) so I just grabbed a big handful and threw it into the pot. I even forgot the butter at the end, but we didn't even miss it! You're right, the broth is excellent - albeit, a bit spicy - and I had mine more soupy while my husband had his more veggie-y. :) We topped our servings with a sprinkle of shredded parmesan cheese and also had French bread on the side. My husband said, "yeah, dinner was pretty good!" so I could totally make this again without complaint. Thanks for another great recipe! Made for Spring PAC 2011.