Sure zoodles are good, but actual pasta is so much better. I prefer combining pasta with veggies to make a much more satisfying, filling, and nutritious dinner.
This sauce combination makes this dish. If you’ve never mixed marinara and pesto for your sauce, you’re missing out! Even if you don’t make this recipe, I highly recommend trying it.
Nutrition and cooking tips:
+Bean-based and whole wheat pasta have more protein and fiber than regular pasta.
+When buying marinara or pasta sauce, check the ingredients and find one with no added sugar.
+Adding veggies into a pasta dish is a good way to add extra nutrients and feel like you’re eating more pasta!
+Sprinkling zucchini with salt before cooking helps to draw water out so it doesn’t get soggy.
High Protein Pesto Marinara Sausage Cavatappi
What you need:
8 oz bean-based or whole wheat pasta, I used @eatbanza cavatappi
4 chicken Italian sausage, sliced into coins (can sub veggie Italian sausage if desired)
2 large zucchini, chopped in 3/4 inch pieces
Avocado oil, enough to coat pan
1/2 tbsp garlic herb seasoning
About 2/3 jar marinara, look for one with no sugar added
1/4 cup pesto
Parmesan cheese for serving
What you do:
1. Cook pasta according to package.
2. Chop zucchini. Place in a bowl and sprinkle with salt. Toss and set aside.
3. Heat a large skillet over medium-high heat. Slice sausage. Add sausage to pan and cook until browned, stirring occasionally. Remove sausage from pan and set aside.
4. Keep same pan over medium heat to cook zucchini. Add a small amount of avocado oil to pan.
5. Drain water from zucchini bowl and pat zucchini dry with towel. Add zucchini to pan. Sprinkle with garlic herb seasoning. Sauté until desired doneness, stir frequently. I cooked mine about 8 minutes.
6. Heat marinara and pesto over medium/low heat. I used the same pan that I used to cook the pasta to save dishes.
7. Combine pasta, sausage, zucchini and sauce together. Stir gently to combine.
8. Top with Parmesan cheese to serve.