Sausage Tarragon Zoodles

New York gave the greatest gift this long weekend: 3 days of beautiful, sunny, spring-like weather. The whole city (or, whoever hadn't ventured out to Westchester or The Hamptons) was out basking in the Vitamin D, which made me want to do anything outside of spend the afternoon inside cooking. But it did make me want to pull out the true sign of spring: fresh herbs.

This dish is creamy yet fresh with herbs and zucchini, seasoned with the deliciousness only sausage can provide.

Sausage Tarragon Zoodles

• 2 T butter, divided
• 2 sweet Italian sausages, sliced
• 1 onion, sliced thinly
• 1 t garlic powder
• 1 c cream
• 2 T fresh tarragon, diced
• Salt and pepper
• 1 T Worcestershire sauce
• 1/4 c Marsala wine
• 2 zucchini, zoodled

In an non-stick skillet, melt 1 T butter. Add the sausage and saute until both sides are brown and the sausage is cooked through. Move to a plate and set aside.

Add the second 1 T butter, onion and garlic powder and saute over medium heat until until the onions are soft and caramelized. Add the cream, tarragon, salt, pepper and marsala wine and cook until the sauce is thick, about 3-5 minutes. Add back in the sausage and accumulated juices and stir to combine.

In a separate pot, steam the zoodles with a little water until soft, about 3 minutes. Serve the sausage sauce over the zoodles and enjoy!