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Zucchini Noodle Bolognese

Zucchini Noodle Bolognese

After my epic fail of trying to spin coconut flour into golden noodles (ha!), I decided to finally try these zucchini noodles that I keep hearing about.  I used my mandolin and sliced them lengthwise; however, I really want to get a Spiral Veggie Slicer.  It’s the newest item on my kitchen wish-list!

By the way, if you don’t have ramps, substitute a small onion and 1-2 garlic cloves.

You may also enjoy “Spiralize This: 20 Paleo “Noodle” Recipes“!

Zucchini Noodle BologneseZucchini Noodle Bolognese

6 medium zucchini
1/2 lb mild Italian sausage (bulk or casings removed)
1 tablespoon avocado oil (or preferred cooking oil)
1/8 cup water
1 orange bell pepper, seeded and diced
6 ramps (or 1 small diced onion + 2-3 cloves of garlic)
1 pound pearl or roma tomatoes
sea salt
cracked black pepper

Clean ramps.  Remove and discard roots.  Chop the leaves off above the pink stems and.  DO NOT discard the leaves ~ Chop them up finely reserving 2 tablespoons for garnish.  Chop the ramps.

Peel zucchini.  Spiralize zucchini or use a mandolin and slice zucchini lengthwise to form “long noodles”.  Place them in a colander and sprinkle with about a teaspoon of sea salt.

Heat oil in a skillet on medium-high heat.  Place chopped ramps and leaves in the skillet along with the sausage, bell pepper, salt and pepper to taste.  Cook for 5 minutes until sausage is almost cooked through.

Slice tomatoes in half and place flat side down on sausage mixture.  Add water to skillet.  Cover and reduce heat to low.  Simmer for 15 minutes.  Remove lid and cook for another 10 minutes while sauce thickens chopping the tomatoes with the side of your stirring spoon.

Boil water in a medium pot.  Cook zucchini for 3-4 minutes until tender.  Drain.

Plate your noodles.  Spoon some sauce over each serving.  Garnish with chopped ramp leaves.