Julienned Zucchini Mock Spaghetti with Quick Sausage, Tomato, and Basil Sauce

Directions

Heat about 1 T olive oil in a heavy frying pan, then add turkey sausage and use a turner to break the sausage apart and cook until it’s lightly browned, about 5 minutes. When the sausage is browned, push it over to the side and add 2 tsp. olive oil, 3 cloves of minced garlic, and hot pepper flakes if using. Let them cook about a minute. Then mix the garlic into the sausageAdd the tomatoes, water, and ground fennel Turn heat down to low and let the sauce simmer while you prep other ingredients. Use a Julienne Cutter or Mandoline Slicer to cut the spaghetti into long strands. Cut off the ends, wash and dry the zucchini, and then cut into julienne strands. You can also do this with a knife if you’re patient. Wash and dry the herbs and finely chop. In about 15 minutes, or when the water has mostly cooked out of the sauce, stir in the chopped herbs and let sauce simmer about 5 minutes more. Heat about 1 T olive oil over high heat in a very large frying pan. Add 3 whole garlic cloves and saute until you can start to smell garlic, then remove and discard the garlic. Immediately add the zucchini strands to the hot pan and cook stirring a few times just until the zucchini is heated through, about 2 minutes. Season the cooked zucchini with salt and fresh ground black pepper to taste. Add the sauce to the zucchini and gently combine. Serve hot, with freshly grated Parmesan cheese if desired.