Note to self: When using the spiralizer, keep your your hands on the handle. In fact, keep your hands as far from the blades as possible. Especially the day before a climbing trip.

Some lessons, you just have to learn the hard way! This dish was actually not the dish I was making when I sliced my finger, but just thinking about the spiralizer right now has me curling my fingers. It's okay--I'm still going to force my fingers to type out this post, because this recipe is just that delicious. What is it about those long strings that make dinner so much fun?!

Sun Dried Tomato & Sausage Zasta

Published July 29, 2015 by Caitlin Sherwood

Serves: 2-3 | Active Time: 20 minutes

Ingredients:

2 medium or 1 large zucchini

2 cloves garlic, minced

1 teaspoon coconut oil

2-3 Hot Italian Sausages

1/2 cup sun dried tomatoes in olive oil, drained

1/2 cup artichoke hearts, quartered and drained

Sprinkle dried oregano

Sprinkle of red chili flakes

2 sprigs fresh basil, minced

Salt & Pepper to taste

Optional, for serving: grated parmesan

Directions:

Heat the oil in a skillet. Add the sausages and cook until done through. Remove from pan, and set aside for later.
Meanwhile, spiralize the zucchini. Add the zucchini to the pan, along with oregano, red pepper flakes, and basil.
Slice the sausages into bite-sized pieces, and return them to the pan. Place lid on pan and cook for 3-5 minutes, until the zoodles are soft.
Season with salt & pepper to taste, and serve hot topped with parmesan.

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