These are oodles and zoodles of deliciousness.
ZOODLES WITH CRUMBLED SAUSAGE, FAVAS, MINT AND TWO RICOTTAS
1 tablespoon olive oil
1 large onion (chopped)
1 pound Italian sausage (casing removed)
1 tablespoon garlic (peeled, minced)
1/4 teaspoon red pepper flakes (plus additional for garnish)
1/4 cup sweet vermouth
1/4 cup chicken broth
1 tablespoon lemon juice
1 tablespoon lemon zest
8 cups zucchini noodles (about 4 small zucchini)
2 cups fava beans (shucked and cooked)
1/2 cup fresh mint (leaves only, torn)
1/2 cup fresh ricotta
1/2 cup ricotta salata (crumbled)
Kosher salt and freshly ground black pepper (to taste)
Heat olive oil in a large skillet over medium-high heat. Add the onion and sausage and cook, breaking sausage up with a wooden spoon, for 7-10 minutes or until browned. Add garlic and red chili flakes and cook for 1 minute. Add vermouth and cook until nearly evaporated, scraping up brown bits. Add chicken broth, lemon juice and zest, zucchini noodles, and favas and cook for 3-4 minutes, tossing with tongs, until zoodles are tender. Season to taste with salt and pepper. Serve garnished with mint leaves, both ricottas, and optional additional red pepper flakes.
Tips: Slash prep with pre-packaged zoodles from your market (they’re becoming widely available!) Frozen favas are another lifesaver if you can’t find fresh at the market. Just cook for 1-2 minutes in hot water and remove the outer skins.