And everything lovely can be found on my Pinterest boards! Look at more of our recipes here. More on that soon! What do you have going on this month? Graduations? Weddings? Vacations? I want to know!ĭid you make this recipe? I'd love to hear how it turned out for you - leave a comment below or post a pic of your dish to Twitter or Instagram with the tag - it's always great to connect with you! The once-a-week newsletter is a treasure trove. Season with salt and sauté until the pieces begin to color and are mostly cooked through, about 4 minutes. I did two big events with an organization I do contract work for, and ended up being way busier than I thought! Ryan and I also were prepping for his parents to arrive for a visit on Saturday - so of course I was in a tizzy cleaning and planning yummy things for us to eat while they are here! It's a good kind of busy, and I'm sooooooo excited for the month of May because we have some time off + an exciting trip planned. Heat vegetable oil in a large skillet over medium-high heat. Speaking of busy and in other 'life matters,' I totally did not intend to go MIA for the better half of last week.

That's weeknight dining + leftovers at it's finest not to mention a happy, healthy, veggie-filled tummy for me! Since this gluten-free dish is very light on the carb department, a nice slice of this sourdough bread toasted with olive oil and rubbed with garlic made the meal. A bit of chicken sausage is added to the mix to give major depth of flavor, as well as a heavy splash of marsala wine. The carrots and San Marzano tomatoes in this sauce lend a subtly sweet flavor that cuts through the mild acidity of the tomatoes. When you eat veggies as pasta, there's definitely some 'carb room' for a nice slice of garlic bread to soak up all your pasta sauce! That's where it's at, my friends.ĭuring a crazy hectic last week, we spiralized up some zucchini and served it over the course of a few nights with this homey chicken bolognese.It's much less of a pain to spiralize a zucchini and give the 'noodles' a quick sauté than it is to boil a huge pot of pasta water, boil the pasta, drain the pasta while simultaneously steaming your face off (ick!).They are EASY to make and don't require a long cooking time.You can get more veggies + fiber in your diet when you sub spiralized veggie noodles for pasta.

You know what I REALLY like about spiralized veggies? Let me just list all the things (in ascending order to my very favorite):

Four apartments and one house later after my introduction to spiralizers, I'm proud to say that I own one. However, being the queen of culinary tools/gadgets, couldn't justify another 'bulky' item in an already teensy, tiny, and over-filled apartment kitchen. I learned of them several years ago during culinary school and have wanted a spiralizer ever since. I'm sooooooo late to the party when it comes to spiralized veggies. Zucchini noodles! Zoodles! Gluten-free pasta that actually tastes good! Whatever you want to call it, 'spiralized' veggie noodles have taken the world by storm and hopefully are here to stay.

Zoodles with chicken