Sausage and Pepper Zoodles

Sausage, peppers and onions are one of those flavor combinations I didn't grow up with, but when I discovered it (in college) it became an instant classic. I love the savoriness, the slightly charred edges, and the slightly oily texture.

As I was making zoodles the other week, I thought about adding other veggie noodles to the mix but didn't want it to be, you know, "just any veggies." I wanted to turn the zoodle base into the meal itself, self containing all of the flavors and textures I was looking for.

While the peppers and onions in this dish may not be "noodled," the way they are incorporated brings their flavor throughout the zoodles, extending the deliciousness to the whole dish. Just as intended.

Sausage and Pepper Zoodles (serves 2)

• 1 green bell pepper, thinly sliced
• 1 onion, thinly sliced
• 2 zucchini, noodled
• 2 sweet Italian sausages, sliced
• 2 T butter, divided
• Salt and pepper
• Parmesan cheese, to serve

In a cast iron skillet, add the Italian sausages. Cook until browned on both sides and the meat is fully cooked. Set aside.

In the same pan, add the peppers, onions, and 1 T butter. Saute over medium high heat until the vegetables are soft and slightly browned on the outside.

Add to the pan the cooked sausages, zoodles, remaining butter, salt and pepper. Toss to fully combine and continue tossing until the noodles are cooked, about 3-4 minutes.

Serve on 2 plates topped with a bit of Parmesan cheese.