This past weekend I went to the most beautiful wedding! Patrick’s sister was married on this adorable rustic farm. She did an awesome job pulling everything together. One of my favorite parts was the smell throughout the venue. It was a blend of wood and fresh flowers. It made me think of Christmas. I had the honor of making her cake! She wanted a strawberry cake which is one of my favorites to make! I made a cream cheese buttercream and the filling was made with strawberry preserves from a local farmers market.
Sausage Pappardelle Zucchini
Recipe Type: Low Carb
Author: Kellie Rice
Low carb zucchini pappardelle with spicy sausage and marinara
small white onion chopped
handful of fresh herbs chopped (parsley, basil, and oregano)
2 cloves of chopped garlic
4 links of spicy sausage
1 tsp of crushed red pepper
1/4 cup of olive oil
1 can of whole peeled tomatoes
1 cup of mushrooms
2 tsp of tomato paste
1 tsp of sugar
3 zucchinis spiraled
Preheat the oven to 400 degrees.
In a pan drizzle the sausage with olive oil
Add half of the chopped onion and the mushrooms
Bake for 20 minutes until the sausage is golden brown
In a sautee pan heat up a little olive oil, the onions, garlic, and crushed red pepper
Add the zucchini for sautee for 5 minutes
Remove the zucchini and set to the side
Add a little more olive oil in the pan, the whole tomatoes (break up with a fork), tomato paste, and sugar
Cook down for about 15 minutes
Slice the sausage and add to the sauce with the roasted mushrooms and onions
Season with salt and pepper
Add in the fresh herbs
Pour sauce over the zucchini and grate the cheese on top
Zucchini noodles are the closest I can get to the real thing. These thick spirals of zucchini are sautéed with fresh garlic and olive oil. I made Patrick’s portion with a blend of zucchini pappardelle and egg noodles. If you aren’t concerned with the carbs that is a super delicious way to ease yourself into the zucchini noodle world.
We picked up these spicy Italian sausages from Whole Foods. I roasted them with olive oil, mushrooms, and onion. They are perfect with this marinara sauce!
This sauce is a blend of fresh garlic, herbs, crushed whole tomatoes, olive oil, tomato paste, and crushed red pepper. You can just toss the zucchini lightly in the sauce, but I love extra sauce for the zucchini to soak up.
We love fresh grated cheese on our pasta. When you are using such simple ingredients it is important to pair with a really good quality cheese. I really like pecorino or parmesan. Something with really good texture and salt.
Can we talk about this gorgeous bright green parsley? This is my favorite time to shop for veggies and herbs. Everything is so green and ripe. Parsley is not necessary, but I think it gives this dish a fresh pop in a world of gooey cheese.
If you have never tried a cabonara before try and imagine your favorite noodles with a light creamy sauce bites of sausage (or pancetta) then tossed with tons of grated Parmesan topped with crushed red pepper flakes. If you wanted to go the low carb route you could even swap the noodles for spaghetti squash or zucchini noodles.
Quick and Easy Sausage Carbonara
Recipe Type: Pasta, Dinner
Light creamy carbonara pasta with sausage.
2 servings of dried pasta
Water for boiling
2 tbsp of salt for the pasta water
3 eggs room temp
1/2 pound ground Italian sausage
1 tbsp dried Italian seasoning
1 tsp crushed red pepper
1 tbsp chopped fresh garlic
1 handful of fresh flat leaf parsley chopped
1/2 cup of grated Parmesan
salt and pepper for seasoning
Cook pasta following directions, add the 2 tbsp of salt to the water before boiling
Drain pasta reserving 1 cup of cooking water
In a separate bowl whisk together 1 egg and 2 egg yolks
In a large pot (preferably the one used for cooking the pasta) cook the ground sausage until golden brown
Add in the dried herbs and garlic
Pour the drained pasta into the pot
Add in the eggs and reserved cooking water
Mix with a large spoon quickly until the pasta is evenly coated
The pasta and the reserved water should still be very warm
Add cheese, parsley and crushed red pepper
Toss to coat
Season to taste with salt and pepper
This is one of the best go to meals for a late night when you just hate the thought of standing over the stove. It comes together so quickly. If you skip the sausage the longest part would be waiting for the pasta to cook, but don’t skip the sausage – it is just too good!
What is better than a huge cheesy pizza folded in half to capture all the excess toppings? A hand pie crust filled with pizza toppings! All the goodness without the mess. I’m talking bubbling melted mozzarella, juicy veggies, garlic and marinara in a crispy crust. Did I mention kid friendly? My boyfriend’s kids were highly skeptical, but once they bit into them and realized it was pizza it was two thumbs up!
I have seriously been trying to pack every meal with veggies lately. This hand pie has red peppers, green peppers, yellow onions, olives, mushrooms – so easy to customize. I would have added jalapenos, but the jar I had was so spicy. As in unbelievably spicy. You know how you can go to Subway on a Monday and have their jalapenos and they are perfect, but you go a few days later and they are miniature fire bombs? I think that is what is going on with these. I just happened to buy a jar filled with all the seeds from the other jars.
These hand pies are different from calzones because I skipped the ricotta and added marinara. You do not have to put the sauce inside the hand pie. I just prefer the sauce to cook into the veggies. Just make sure you go fairly light so it does not spill out the sides.
Pizza Hand Pies
Recipe Type: Dinner, Pizza
Crispy pizza crust stuffed with meats, cheeses and veggies.
Egg wash (1 egg yolk plus water)
Mixture of Italian cheese – provolone, mozzarella, Parmesan
Preheat your oven to 425.
Divide the pizza dough into 4 equal balls.
Roll out into 4 equal ovals on a lightly floured surface.
Spoon about 1 tsp of marinara over the center of the dough. Do not get too close to the edge. Leave about an inch.
Add the pepperoni and veggies.
Top with a handful of shredded cheeses.
Pull one side of the dough over the topping to meet the opposite edge.
Use a fork to crimp the dough together.
Roll the crimp one time and use the fork or fingers to pinch down again.
It is important to add the extra roll over the dough edge to keep all those toppings locked up.
Use a knife to cut 3 slits on the top to let steam out.
Brush egg wash over crust.
Drizzle olive oil and sprinkle with Italian seasoning.
Bake for 20 minute until crust is golden brown.
Keep an eye on them because they cook very fast. I cooked mine for 25 minutes. I should have pulled them out a few minutes earlier.
I hope you enjoy! This is one of my favorite meals. It is quick and easy with a fast clean up. I highly recommend heating the rest of the marinara with some crushed red pepper and olive oil for dipping! Yum!