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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 212.2
  • Total Fat: 13.5 g
  • Cholesterol: 55.0 mg
  • Sodium: 463.9 mg
  • Total Carbs: 14.2 g
  • Dietary Fiber: 3.9 g
  • Protein: 13.1 g

View full nutritional breakdown of Veggie Pasta with Italian Chicken Sausage (Jillian Micheals) calories by ingredient
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Veggie Pasta with Italian Chicken Sausage (Jillian Micheals)

Submitted by: SING4YOU57

Introduction

A Healthy Pasta Alternative
Craving pasta? Well, even though you've stepped up your workout routine, it's not time to start carb loading yet! I've swapped your usual pasta for a low-carb and highly nutritious version made with zucchini.
A Healthy Pasta Alternative
Craving pasta? Well, even though you've stepped up your workout routine, it's not time to start carb loading yet! I've swapped your usual pasta for a low-carb and highly nutritious version made with zucchini.

Number of Servings: 2

Ingredients

    2 small zucchini
    1 TBSP extra-virgin olive oil
    Salt & Pepper to taste
    1 garlic clove
    1 cup diced tomato
    1 tsp oregano
    1/2 lb cooked italian chicken sausage. Sliced into small pieces

Directions

Instructions:
Using a vegetable peeler and turning the zucchini as you go, slice the zucchini into ribbons.
In a skillet, over medium heat, sauté zucchini in 1/2 tablespoon of oil until it's soft and the edges are clear.
Add salt and pepper to taste.
Heat 1/2 tablespoon of oil in another pan, over medium heat, and add garlic.
Sauté for a minute, then add the tomatoes and oregano.
Simmer for a few minutes, then stir in the sausage.
Spoon sauce over the zucchini.

Makes 2 servings

Original recipe also calls for 1/4 cup parmesan cheese which adds another 57 calories



Number of Servings: 2

Recipe submitted by SparkPeople user SING4YOU57.





TAGS:  Poultry |

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  • 1 of 1 people found this review helpful
    This was absolutely delicious! I used canned diced tomatoes and added a tsp of flax seed just before serving for some extra nutrition. As a side dish, I added a slice of sprouted alfafa bread with a little ghee. I would happily make this again! - 2/20/11

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