Broccoli Rabe and Sausage Pasta

This Broccoli Rabe and Sausage Pasta is the perfect light Italian-style dish that comes together in no time! 

Broccoli Rabe and Sausage Pasta

When I received Ali’s newest cookbook, Inspiralize Everything, in the mail, I was immediately so excited. Ali has created an awesome online resource for all things spiralized, she has her first cookbook which was fabulous, so I knew I would just love her second book! 

Broccoli Rabe and Sausage Pasta

This book is beyond gorgeous and packed with so many recipes all categorized by various vegetables. I can’t wait to make the Turkey, Spinach, and Hummus Roll Ups as a snack, and the Winter Lasagna with Butternut Squash, to name a few!

Broccoli Rabe and Sausage Pasta

I have been eying the Broccoli Rabe and Sausage Parsnip pasta, but I had summer squash from the farm leftover, so I decided to spiralize it and sub that in, and man was it delicious! I love light Italian meals that are flavorful but not super heavy!

Broccoli Rabe and Sausage Pasta

Broccoli Rabe and Sausage Parsnip Pasta
Serves 4
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Prep Time
15 min
Cook Time
15 min
Prep Time
15 min
Cook Time
15 min
Ingredients
  1. 1 bunch broccoli rabe
  2. 2 hot Italian sausage links, casings removed
  3. ½ teaspoon dried oregano
  4. 2 parsnips, peeled, spiralized with blade d, noodles trimmed
  5. 2 garlic cloves, minced
  6. ¼ teaspoon red pepper flakes
  7. Salt and pepper
  8. ½ cup low-sodium chicken broth
  9. ½ cup grated Parmesan cheese
  10. 1 tablespoon chopped fresh parsley
Instructions
  1. Rinse the broccoli rabe and pat dry. Cut off most of the stems (the thickest parts). Using a vegetable peeler, pull some skin off the stems, and continue to until you hit the leaves. Chop into 1-inch pieces and set aside.
  2. Place a large skillet over medium heat. When water flicked onto the skillet sizzles, add the sausage and oregano and cook, breaking up the meat with a wooden spoon, for 6 to 8 minutes or until browned and cooked through. Using tongs or a slotted spoon, transfer the sausage to a plate.
  3. Immediately add the broccoli rabe, parsnip noodles, garlic, and red pepper flakes to the skillet. Season with salt and black pepper, then add the broth. Cook until the broth has reduced and the parsnip noodles are al dente, about 5 minutes.
  4. Return the sausage to the skillet, add the cheese, and stir to combine. Remove from the heat and toss the ingredients to combine fully.
  5. Divide among four plates, garnish with the parsley, and serve.
Notes
  1. 1. I used 1 large summer squash instead of parsnips, so I omitted the chicken broth step!
  2. 2. If you don’t like the bitterness of broccoli rabe, try parboiling it after trimming. Bring a large pot filled halfway with water to a boil, add the broccoli rabe, cook for 3 minutes, then transfer to a bowl of ice water. Otherwise, broccolini or plain broccoli are great choices with similar textures.
Lexi's Clean Kitchen https://lexiscleankitchen.com/

Broccoli Rabe and Sausage PastaI highly recommend you picking up a copy of this fabulous cookbook if you love your spiralizer as much as I do!

Happy cooking!

Broccoli Rabe and Sausage Parsnip Pasta

Prep Time 15 min Cook Time 15 min Total Time 0:30

Ingredients

  • 1 bunch broccoli rabe
  • 2 hot Italian sausage links, casings removed
  • 1/2 teaspoon dried oregano
  • 2 parsnips, peeled, spiralized with blade d, noodles trimmed
  • 2 garlic cloves, minced
  • 1/4 teaspoon red pepper flakes
  • Salt and pepper
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley

Directions

  • Rinse the broccoli rabe and pat dry. Cut off most of the stems (the thickest parts). Using a vegetable peeler, pull some skin off the stems, and continue to until you hit the leaves. Chop into 1-inch pieces and set aside.
  • Place a large skillet over medium heat. When water flicked onto the skillet sizzles, add the sausage and oregano and cook, breaking up the meat with a wooden spoon, for 6 to 8 minutes or until browned and cooked through. Using tongs or a slotted spoon, transfer the sausage to a plate.
  • Immediately add the broccoli rabe, parsnip noodles, garlic, and red pepper flakes to the skillet. Season with salt and black pepper, then add the broth. Cook until the broth has reduced and the parsnip noodles are al dente, about 5 minutes.
  • Return the sausage to the skillet, add the cheese, and stir to combine. Remove from the heat and toss the ingredients to combine fully.
  • Divide among four plates, garnish with the parsley, and serve.
  • Recipe Notes

  • 1. I used 1 large summer squash instead of parsnips, so I omitted the chicken broth step!
  • 2. If you don’t like the bitterness of broccoli rabe, try parboiling it after trimming. Bring a large pot filled halfway with water to a boil, add the broccoli rabe, cook for 3 minutes, then transfer to a bowl of ice water. Otherwise, broccolini or plain broccoli are great choices with similar textures.
  • Loading nutrition data...
    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Easy Scallop Pasta

    This Zucchini Noodles with Scallops is a super delicious lightened version of scallop pasta using zoodles. This quick weeknight dinner is perfect for summer time. It’s gluten-free, Paleo, and Whole30 friendly.

    Zucchini and scallopZucchini Noodles with Scallops

    This year I joined a local CSA and cannot believe it has taken me this long to get involved in one. So many of you ask how to shop and eat clean on a budget, and I highly recommend joining a local CSA to help with your shopping. For the money we spent for the 20 weeks, the amount of produce we get weekly is AMAZING. I am making all the fresh veggies with dinner. And lunch. And breakfast!

    Like this delicious Zucchini Noodles with Scallops!

    Probably one of the easiest, most delicious, light dinners around.

    Perfect for SUMMER!

    Scallop Pasta with noodlesIngredients Needed for Scallop Pasta recipe:

    • Fresh Scallops
    • Butter or oil
    • Garlic
    • Onion
    • Broth (Vegetable or Chicken)
    • Lemon Juice
    • Basil
    • Summer Squash or Zucchini
    • Bacon

    Zucchini noodles with scallops being twisted with a fork

    If you like this seafood recipe, check out these others:

    If you like this zoodle recipe, check out these others:

    Easy Scallop Pasta
    Serves 2
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    Prep Time
    10 min
    Cook Time
    25 min
    Total Time
    35 min
    Prep Time
    10 min
    Cook Time
    25 min
    Total Time
    35 min
    Sauce
    1. 1 lb. fresh scallops
    2. 2 tbsp grass-fed butter
    3. 3 cloves garlic, minced
    4. 1/2 onion, finely chopped
    5. 1 cup Pacific Organic Chicken Bone Stock
    6. 1 tsp fine pink sea salt, more to taste
    7. 1/2 tsp freshly ground pepper, more to taste
    8. 1/2 lemon, juiced
    9. 1/2 tsp red pepper flakes
    10. 1 small bunch fresh basil, chopped
    Everything else
    1. 3-4 summer squash or zucchini
    2. 4 strips crispy bacon
    Instructions
    1. Sprinkle salt and pepper over scallops and set aside
    2. Add butter to your skillet and sauté minced garlic and onion for 5-7 minutes, stirring often
    3. Add in scallops and sear for 3 minutes on each side
    4. Once scallops are seared, add in broth, lemon juice, salt, pepper, and red pepper flakes
    5. Mix to combine, reduce heat, and let simmer for 7-10 minutes, until broth thickens slightly and flavors meld together
    6. Taste, add in basil, and adjust spices as desired
    7. While cooking, make bacon as desired and set aside
    8. Use your spiralizer to spiralize squash
    9. In a skillet heat an additional tbsp of oil or butter and sauté veggie noodles for 5 minutes, tossing often
    10. Place noodles in a bowl, top with scallops and sauce, add additional fresh basil and garnish with bacon
    Lexi's Clean Kitchen https://lexiscleankitchen.com/

     

    What is your favorite Summer dinner?

    Tomato Basil Veggie Fritters with Spicy Tomato Sauce

    These fritters make me happy. They are packed with zucchini, sweet potato, basil, tomato, and tons of flavor — and are so beyond delicious! Top them off with a dollop of your favorite topping, like my Spicy Tomato Basil Sauce, and be prepared for them to fly off the plate.

    Paleo Tomato Basil Veggie Fritters

    When Tuttorosso asked me to collaborate for their Inspiralize the Spring campaign with five other fantastic bloggers and create a spiralized side dish, I knew just want I wanted to make. See, I love making spiralized dinners, and even breakfast bakes using spiralized veggies, but I never make my side dishes spiralized! 

    Everyone who tried these fritters could not get enough of them! They are the perfect addition to any meal. 

     Here’s the invite so you can follow along with our Spiralized Virtual Dinner Party

    DinnerPartyPost-3

    Crispy, veggie-packed, flavorful fritters. Let’s do it!

    Paleo Tomato Basil Veggie FrittersPaleo Tomato Basil Veggie Fritters

    Tomato Basil Veggie Fritters with Spicy Tomato Sauce
    Yields 12
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    Prep Time
    15 min
    Cook Time
    25 min
    Total Time
    40 min
    Prep Time
    15 min
    Cook Time
    25 min
    Total Time
    40 min
    Ingredients
    1. 1/4 cup avocado oil or extra-virgin olive oil
    Veggies
    1. 2 cups spiralized zucchini
    2. 1 cup spiralized yellow squash
    3. 1 cup spiralized sweet potato
    4. 1 28oz. can Tuttorosso whole peeled tomatoes, drained (save for later), and chopped
    Batter
    1. 4 eggs
    2. 1 cup tapioca flour
    3. 1/4 cup fresh basil, finely chopped
    4. 1/4 tsp fine pink salt
    5. 1/8 tsp freshly ground pepper
    6. 1/8 tsp garlic granules
    Spicy Tomato Sauce
    1. Remaining sauce from the Tuttorosso can used for the fritters or 1 cup crushed tomatoes
    2. 2 tbsp tomato paste
    3. 2 garlic cloves, crushed
    4. 1/4 cup fresh basil
    5. 1/2 tsp Italian seasoning
    6. 1/4 tsp red pepper flakes, more as desired
    7. 1/4 tsp fine pink salt, more as desired
    8. 1/8 tsp freshly ground pepper
    9. 1 tsp vinegar
    Instructions
    1. Spiralize all veggies
    2. Chop whole peeled tomatoes, save sauce for later, and toss into a large bowl with veggies
    3. In a separate bowl whisk together eggs and tapioca
    4. Add in chopped basil and pour mixture into veggie bowl
    5. Mix until veggies are coated
    6. Pour oil into cast iron skillet and heat until oil is hot (splash a drop of water onto the pan and if it sizzles you are ready)
    7. Drop a large spoonful of mixture into the pan and repeat until pan has 3 or so mixtures spread out*
    8. Let cook over medium heat for 3-4 minutes or so, then flip and do the same on the other side
    9. Repeat until all fritters are done
    10. When done, transfer to a wire baking rack
    11. While cooking place all sauce ingredients into a blender and blend on high until smooth
    12. Serve immediately with sauce*
    Notes
    1. *Make sure mixture has the egg batter on top when pouring into the pan. You can always pour a drop extra on top of the fritter before flipping
    2. **If you want the fritters crispier, place wire baking rack on a baking sheet and broil on high for 4-5 minutes on each side
    Lexi's Clean Kitchen https://lexiscleankitchen.com/

    Paleo Tomato Basil Veggie Fritters

    Here is the spiralizer I use!

    Paleo Tomato Basil Veggie Fritters

    Don’t forget to check out the rest of the dinner party, and get spiralizing!

    Creamy Pesto Chicken “Pasta”

    If you have been here a while, you know I’m all about the spiralizer these days! I love pasta, so it really is the perfect way to satisfy that pasta craving- BUT WITH VEGGIES. So much yes!

    This Creamy Pesto Chicken “Pasta” is flavorful, delicious, full of good-for-you ingredients, and makes the perfect nutritious dinner for your family.

    Creamy Pesto Chicken "Pasta"

    This weekend was kind of relaxed. We laid low and managed to have a fun-filled day of registering *gasps* for our wedding!  We binge-watched The Jinx (a new HBO Documentary short series), and I met my girlfriends for brunch yesterday.  A nice relaxing weekend for busy week ahead! Cooking for Passover, heading to NY, taking care of wedding stuff, blog work, gym time, and so much more. Busy busy busy. That’s why I need to fuel up with dinners like this.

    Protein, good-for-you fats… the works!

    Creamy Pesto Pasta | Lexi's Clean Kitchen

    Creamy Pesto Pasta | Lexi's Clean Kitchen

     

    Creamy Pesto Chicken "Pasta"
    Serves 4
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    Prep Time
    10 min
    Cook Time
    20 min
    Total Time
    30 min
    Prep Time
    10 min
    Cook Time
    20 min
    Total Time
    30 min
    For the pesto
    1. 1 cup spinach
    2. 1 cup fresh basil
    3. 1/3 cup walnuts or cashews
    4. 2 tbsp extra virgin olive oil
    5. 1/4 cup parmesan cheese
    6. 2 tsp lemon
    7. 1 avocado
    8. 1 tsp pink sea salt, more to taste
    9. 1/2 tsp fresh pepper, more to taste
    10. Optional: red pepper flakes, to taste
    Optional
    1. 1-2 drops basil essential oil
    2. 1-2 drops lemon essential oil
    Everything Else
    1. 4 medium organic zucchinis
    2. 1 lb. organic chicken
    3. 2 tbsp extra virgin olive oil
    4. 1/2 cup cherry tomatoes or sun-dried tomatoes
    5. Basil for garnish
    Instructions
    1. Using a spiralizer, a mandolin, or a vegetable peeler, shred zucchini into noodles
    2. In a medium size pan, heat 1 tbsp oil and add in zucchini
    3. Toss for 3-5 minutes, remove once zucchini is warm (not overly soft), and set aside
    4. Chop chicken into cubes and sprinkle with salt and pepper
    5. Heat 1 tbsp oil in your skillet and add in chicken
    6. Cook chicken until no longer pink, remove and set aside
    7. In your high-speed blender or food processor combine all pesto ingredients and blend until smooth, taste and adjust spices as desired (i.e. add more salt, red pepper flakes, or fresh lemon juice)
    8. Return zucchini noodles to your pan
    9. Add in pesto, one tablespoon at a time until you reach desired amount*
    10. Add in chicken and cherry tomatoes
    11. Toss until combined and then transfer to serving plates
    12. Garnish with fresh basil, sea salt, pepper, and red pepper flakes and serve hot
    Notes
    1. *Depending on the size of your zucchini, this may make a lot more pesto then needed/desired. Start with a little, toss, and add more as desired! Leftover pesto can be tossed with additional shredded chicken for a pesto chicken salad!
    2. **Can omit cheese for fully dairy-free, but if you tolerate it I highly recommend it!
    Lexi's Clean Kitchen https://lexiscleankitchen.com/

    Creamy Pesto Chicken "Pasta"

    Creamy Pesto Pasta | Lexi's Clean Kitchen

    What is your favorite type of pasta dish? How do you fuel your mind & body for busy weeks?

    Creamy ‘Pasta’ Alla Vodka

    So… March is here!! I think I can speak for all of us when I say I am ready to say good-bye to the Winter and welcome Spring with open arms (and pray that the cold is past us and that I didn’t just jinx it). 

    You’re going to love this Vodka Sauce. Serve it over zucchini linguine and watch it quickly become a staple in your house. A dairy-free creamy vodka sauce loaded with crispy prosciutto, shallots, basil, and garlic. It is heaven.

    Creamy 'Pasta' Alla Vodka

    My blogging girlfriends and I are back with another collaborative post for you! This month it is all about the SPIRALIZER aka spiraled veggies turned into healthy spiralized meals! There are a few reasons why I love the spiralizer. One because it makes the perfect alternative for linguine/noodles, and two because you can literally spiralize SO. MANY. VEGGIES. 

    It’s amazing. Really.

    Creamy 'Pasta' Alla Vodka

     Lets get right to it!

    Jerk Shrimp with Plantain Noodles from Brittany of Eating Bird Food

    Jerk Shrimp with Crispy Plantain Noodles text

    Chicken Pho with Zucchini Noodles from Davida of The Healthy Maven

    Chicken-Pho-with-Zoodles---labelled

    Paleo Pad Thai from Kelly of Nosh and Nourish

    paleo-pad-thai-chopsticks-nosh

    Garlic Sriracha Hash Browns with Baked Eggs from Lee of Fit Foodie Finds
    garlic-sriracha-hash-browns1-1

    Sweet Potato Noodles with Orange Beef from Taylor of Food Faith Fitness

    group-text

    And now I bring you, my Creamy ‘Pasta’ Alla Vodka! I think of childhood when I think of vodka sauce. One of my best friends and I always used to order it before our weekly art classes. The rich creamy sauce over pasta. Nothing better! I bring you a dairy-free creamy vodka sauce loaded with crispy prosciutto, shallots, basil, and garlic. Mike asked tonight if we can have it again for dinner tomorrow! Serve it over zucchini linguine for the perfect dinner!

    It is the perfect pasta alternative of your favorite classic dish, made guilt-free!
    PaleoPASTAALLAVODKA4

     

    Creamy Paleo Pasta Alla Vodka | Lexi's Clean Kitchen

     
    Creamy 'Pasta' Alla Vodka
    Serves 4
    Write a review
    Print
    Prep Time
    10 min
    Cook Time
    45 min
    Total Time
    55 min
    Prep Time
    10 min
    Cook Time
    45 min
    Total Time
    55 min
    Vodka Sauce
    1. 1 tbsp grass-fed butter or extra-virgin olive oil
    2. 3 garlic cloves, crushed
    3. 1 shallot, minced
    4. 1 14 oz. jar crushed tomatoes
    5. 1 14 oz. jar diced tomatoes
    6. 1/3 cup Tito's gluten-free vodka
    7. 1/2 cup full-fat coconut milk
    8. 1 onion, minced
    9. 1/4 lb. prosciutto, chopped
    10. 1/2 tsp red pepper flakes, more to taste
    11. 2-3 tbsp fresh basil, chopped
    12. Dash pink sea salt, more to taste
    13. Dash freshly ground pepper, more to taste
    Everything else
    1. 2 organic chicken breasts
    2. 4-6 large organic zucchinis
    3. Optional: 1/3 cup freshly grated parmesan
    Instructions
    1. In a skillet heat oil/butter with garlic cloves, onion, and shallot
    2. Let cook for 2-4 minutes then add in your chopped prosciutto
    3. Let cook for 4-7 minutes until prosciutto is crispy and onions are cooked down
    4. Add in tomatoes and vodka, mix, and let simmer for 10 minutes until vodka reduces
    5. Add in coconut milk and seasoning
    6. Bring to a boil then reduce heat and let simmer for 25 minutes
    7. Taste and adjust spices as desired
    8. Serve over spiralized zucchini- spiralize zucchini and toss in a skillet with 1 tbsp oil for 4-5 minutes, tossing often
    9. Optional: garnish with fresh grated parmesan cheese and add grilled chicken if desired
    Lexi's Clean Kitchen https://lexiscleankitchen.com/



    Creamy Paleo Pasta Alla Vodka | Lexi's Clean Kitchen
    Creamy Paleo Pasta Alla Vodka | Lexi's Clean Kitchen

    How do you spiralize? What is your favorite spiralizer dish?

    WANTMORERECIPES

    Creamy 'Pasta' Alla Vodka

    Prep Time 10 min Cook Time 45 min Total Time 0:55

    Ingredients

      Vodka Sauce

      Everything else

      Directions

    • In a skillet heat oil/butter with garlic cloves, onion, and shallot
    • Let cook for 2-4 minutes then add in your chopped prosciutto
    • Let cook for 4-7 minutes until prosciutto is crispy and onions are cooked down
    • Add in tomatoes and vodka, mix, and let simmer for 10 minutes until vodka reduces
    • Add in coconut milk and seasoning
    • Bring to a boil then reduce heat and let simmer for 25 minutes
    • Taste and adjust spices as desired
    • Serve over spiralized zucchini- spiralize zucchini and toss in a skillet with 1 tbsp oil for 4-5 minutes, tossing often
    • Optional: garnish with fresh grated parmesan cheese and add grilled chicken if desired
    • Loading nutrition data...
      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

      Chorizo and Avocado Zucchini Frittata

      Inspiralized Cookbook and a GIVEAWAY

      I want to give some love today to my Friend Ali from the blog Inspiralized. Not only because she’s awesome, talented, and super sweet, but because it’s her book release day! Her first cookbook, Inspiralized, is officially out in stores, and you can pick up your copy today. Congrats, Ali! 

      Let’s talk about the book: 

      This gorgeous book is your ultimate resource for all things spiralized. It’s filled with stunning photographs, unique recipes, and it offers guides such as how to use the various blades, nutrition facts, how to clean and care for your spiralizer, things to avoid, tips, and recipe features such as breaking the recipes into categories (vegan, paleo, gluten-free, and vegetarian).

      What types of recipes can you expect to find?

      You’ll find takes on your traditional recipes such as Skinny Bolognese, Thai Drunken Zucchini Noodles with Pork, Bacon Cacio e Pepe, Halibut en Papillote with Butternut Squash to unique recipes that only the talented Ali could have come up with: Pork Bibimbap with Ginger Gochugaru, Apple Potato Cheese Bun, Beet Rice Nori Rolls with Chipotle Teriyaki Sauce, Teriyiki Salmon Balls with Ginger-Pineapple Rice, Plantain Coconut Rice Pudding, and Blueberry Sweet Potato Waffles.

      Are you sold yet? This book has something for everyone, and more! 

      Inspiralized Cookbook and a GIVEAWAY

      I decided to make us the Chorizo and Avocado Zucchini Frittata from the book and man it did not disappoint.  The combination of avocado, garlic, spicy chorizo, and zucchini noodles was just so on point. We couldn’t get enough! BONUS: Ali said I could share the recipe with you all. I promise you’ll love it 🙂

      Chorizo and Avocado Zucchini Frittata Recipe from the Inspiralized Cookbook and a GIVEAWAY

      Chorizo and Avocado Zucchini Frittata Recipe
      Serves 4
      Write a review
      Print
      Prep Time
      20 min
      Cook Time
      25 min
      Total Time
      45 min
      Prep Time
      20 min
      Cook Time
      25 min
      Total Time
      45 min
      For the frittata
      1. 1 large clove of garlic, minced
      2. 2 spicy chorizo links, caseings removed, crumbled
      3. 2 medium zucchinis, Blade C
      4. 1 avocado, cubed
      5. 3 eggs + 9 egg whites, beaten
      6. salt and pepper, to taste
      For the salad
      1. 2 tablespoons lemon juice
      2. 2 tablespoons sherry vinegar
      3. 3 tablespoons olive oil
      4. 2 teaspoons honey
      5. salt and pepper to taste
      6. ¼ cup diced manchego cheese
      7. 6 cups diced pea shoots
      Instructions
      1. Preheat the oven to 375 degrees. Coat a large skillet with cooking spray and place over medium heat. Then, add in the chorizo, avocado, and garlic and cook for 5 minutes or until chorizo crumbles begin to brown. Add the zucchini noodles and toss to combine. Be sure the noodles are spread in an even layer in the skillet and that the chorizo and avocado are spread evenly as well. It’s essential to include this so that the slices of frittata come out with even amounts of ingredients.
      2. Pour the eggs and season the top with pepper. Allow to cook for two minutes or until the eggs set on the bottom, then transfer to the oven to bake for about 15 minutes or until eggs have completely set and begin to brown on the edges of the skillet.
      3. While the eggs are baking, whisk together the lemon juice, olive oil, sherry, salt, and pepper in a small bowl. Set aside.
      4. When the frittata is done, slice into 4 or 8 pieces. In a medium bowl, toss the dressing, manchego and pea shoots together and then serve alongside the frittata portions.
      Nutritional Information
      1. Calorie: 451
      2. Fat: 32 g
      3. Carbohydrates: 24 g
      4. Sodium: 417 mg
      5. Protein: 48 g
      6. Sugar: 11 g
      7. Serving size: 1/4 of the frittata + 1 packed cup side salad
      Lexi's Clean Kitchen https://lexiscleankitchen.com/

      Chorizo and Avocado Zucchini Frittata Recipe from the Inspiralized Cookbook and a GIVEAWAY

      Go buy your copy in stores at Barnes & Noble, IndieBound, Target and Walmart, or on Amazon here. Don’t forget to check out Ali’s blog post today for a very exciting announcement that I personally cannot wait for!

      But first…

      winacopy

      Chorizo and Avocado Zucchini Frittata Recipe

      Prep Time 20 min Cook Time 25 min Total Time 0:45

      Ingredients

        For the frittata

        • 1 large clove of garlic, minced
        • 2 spicy chorizo links, caseings removed, crumbled
        • 2 medium zucchinis, Blade C
        • 1 avocado, cubed
        • 3 eggs + 9 egg whites, beaten
        • salt and pepper, to taste

        For the salad

        • 2 tablespoons lemon juice
        • 2 tablespoons sherry vinegar
        • 3 tablespoons olive oil
        • 2 teaspoons honey
        • salt and pepper to taste
        • 1/4 cup diced manchego cheese
        • 6 cups diced pea shoots

        Directions

      • Preheat the oven to 375 degrees. Coat a large skillet with cooking spray and place over medium heat. Then, add in the chorizo, avocado, and garlic and cook for 5 minutes or until chorizo crumbles begin to brown. Add the zucchini noodles and toss to combine. Be sure the noodles are spread in an even layer in the skillet and that the chorizo and avocado are spread evenly as well. It’s essential to include this so that the slices of frittata come out with even amounts of ingredients.
      • Pour the eggs and season the top with pepper. Allow to cook for two minutes or until the eggs set on the bottom, then transfer to the oven to bake for about 15 minutes or until eggs have completely set and begin to brown on the edges of the skillet.
      • While the eggs are baking, whisk together the lemon juice, olive oil, sherry, salt, and pepper in a small bowl. Set aside.
      • When the frittata is done, slice into 4 or 8 pieces. In a medium bowl, toss the dressing, manchego and pea shoots together and then serve alongside the frittata portions.
      • Recipe Notes

      • Calorie: 451
      • Fat: 32 g
      • Carbohydrates: 24 g
      • Sodium: 417 mg
      • Protein: 48 g
      • Sugar: 11 g
      • Serving size: 1/4 of the frittata + 1 packed cup side salad
      • Loading nutrition data...
        There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!