Vegetable Ribbons With Turkey Sausage

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!

• Ready In: 20 mins
• Serves: 2

Ingredients

• 1  zucchini
• 2  carrots
• 1  quart  chicken stock
• 1  tablespoon kosher salt
• 1⁄2 tablespoon pepper
• 2  teaspoons  italian seasoning
• 1  teaspoon cayenne pepper
• 2  links  Italian turkey sausage
• 1  bunch fresh spinach, trimmed
• 2  teaspoons butter

Directions

1. With a vegetable peeler, strip the zucchini and carrots into pasta-like ribbons, set aside.
2. 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.
3. Remove the sausage and place it under a broiler to brown, about 3 minutes.
4. 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.
5. Reserve the broth for further use, it is tasty! Or, leave the broth in for a soup.