Zucchini Noodles with Sausage, Tomatoes, Basil, and Balsamic Glaze

This one one of my most favorite easy weeknight dinners ever. It totally tastes restaurant-quality, uses only one pan, and can be on the table in less than 30 minutes. The recipe is super simple with only about six ingredients, and it packs in about two servings of veggies per person. If you want to add even more veg, sliced asparagus or broccolini would make great additions! (Oh, and a nice warm piece of bread on the side is never a bad thing either.)

Zucchini Noodle and Italian Sausage by Kate MorinServes 2

1 medium zucchini, spiralized using the blade that creates thin, wide noodles
2 Italian sausages (sweet or hot, your choice), removed from casings
4 tablespoons chiffonaded basil
1 shallot, thinly sliced
1 1/2 cups whole grape tomatoes
1 tablespoon balsamic vinegar
Salt and pepper
Olive oil

Heat a medium sauté pan over medium-high heat with a drizzle of olive oil.

Once the pan is hot, add sausage and sauté until fully cooked, about 8-10 minutes or until you can’t see any more pink. Once cooked, add the shallots, tomatoes, and a sprinkle of salt and pepper. Cover and cook until the tomatoes have started to shrivel and release their juices, about 5-10 minutes (depending on the size of your tomatoes).

Add the balsamic and cook uncovered until the liquid has reduced and the vinegary smell is gone, about another 5 minutes.

Add the zucchini noodles on top of everything else, and cover again. Cook until the noodles have started to soften, 3 to 5 minutes. Uncover, add the basil, and toss until everything is combined and the noodles are coated in the balsamic-y sauce. Top with parmesan (or dairy-free parmesan!) if desired and serve immediately.