Recipe: Zoodles With Turkey Sausage And Sun Dried Tomatoes

Zucchini noodles are a delicious alternative to pasta

When it comes to incorporating more vegetables into your meals, it doesn’t get easier than this recipe. This dish allows for you to move beyond your traditional white or whole wheat pastas and experiment with a vegetable-based pasta —aka zoodles. Top your zucchini noodles off with some warm Italian turkey sausage (preferably organic), cannellini beans, sun dried tomatoes and the best blend of flavors!

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2 zucchini

2 yellow squash

8.5 ounces sun dried tomatoes in extra virgin olive oil (in a glass jar)

1 can cannellini beans, rinsed and drained

2 packages Italian chicken and turkey sausage, removed from casing and cut into 1-inch pieces (preferably a brand that is gluten-free and organic)

2 cups spinach

2 Tbsp extra virgin olive oil

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Dash of sea salt

Dash of black pepper


  1. Insert the zucchini and yellow squash into a spirilizer or spiral slicer to create zucchini noodles/zoodles.
  2. In a large pan heat the extra virgin olive oil over medium heat. Add the chicken/turkey to pan and sauté for about 6-8 minutes, or until sausage is cooked well.
  3. Pour the zucchini/yellow squash noodles, sun dried tomatoes and liquid, cannellini beans, spinach, salt and pepper into the pan. Sauté for an additional 5 minutes.
  4. Mix ingredients together and portion into meals for the rest of the week.

Nutritional information

Yield: 6 servings

Calories 436

Fat 13 g

Carbs 22 g

Protein 28 g

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Fiber 1 g

Sugar 597 mg

Added Sugar 0 g

Sodium 1,248 mg

Recipe provided by registered dietitian nutritionist Brigid Titgemeier, MS, RDN, LD. Photo © BeingBrigid Functional Nutrition

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