Zucchini Noodles with Sausage, Peppers and Fennel
Recipe type: Weight Watchers - 7pts
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 red pepper, sliced
  • 1 cubanelle pepper, sliced
  • 1 small bulb fennel, cored and sliced into ¼" thick wedges
  • 1 tbsp olive oil
  • kosher salt and black pepper
  • 3 Italian chicken sausages cut into ½" pieces on the bias
  • 14.5 oz can fire roasted crushed tomatoes
  • 1 small clove garlic, minced
  • ½ tsp oregano
  1. Pre-heat oven to 425 degrees. Lay peppers and fennel on a baking sheet and toss with olive oil salt and pepper to coat. Roast in oven for 15-18 minutes until beginning to caramelize. Add chicken sausage to the baking sheet and continue cooking for 6-8 minutes until warmed through and beginning to brown at edges.
  2. While sausage and vegetables are cooking, heat a non-stick sauté pan over medium heat and add crushed tomatoes, garlic and oregano. Once heated, add zucchini noodles and toss for about 3-4 minutes until al-dente. Season with salt and pepper, plate and top with sausage and peppers. Garnish with parmesan cheese, if desired.
Recipe by Jackie Ourman at http://jackieourman.com/zucchini-noodles-with-sausage-peppers-and-fennel/