Sausage Fennel Ragu with Zucchini Ribbons

By devogirl

fresh 20

Ingredients

• 1 Tablespoon olive oil
• 1 medium yellow onion, diced
• 1 medium bulb fennel, diced
• 3 cloves garlic, minced
• 1/2 pound Italian turkey sausage
• 1 green bell pepper, diced
• 1 (15 ounce) can no salt added white
• (cannellini) beans
• 1 (15 ounce) can no salt added
• crushed tomatoes
• 1/2 cup low-sodium chicken broth
• 1 teaspoon Herbes de Provence
• 1/4 cup shredded parmesan
• 3 large zucchini
• 1 Tablespoon olive oil
• 1/2 teaspoon kosher salt
• dash of black pepper

Preparation

Step 1

MADE AHEAD
• Cut vegetables: onion, fennel, bell pepper

For sausage fennel ragu
1. Heat a large pot over medium heat and add oil.

2. When oil is hot, add onion, fennel, and garlic. Cook for 5 minutes.

3. Add sausage and break up while cooking - 5 minutes.

4. Add bell pepper, beans, tomatoes, broth, and Herbes.

5. Simmer on low for at least 10 minutes.

6. Serve over noodles and top with parmesan cheese.

Meanwhile
For zucchini noodles
1. Cut zucchini into julienne strips with mandolin or julienne peeler. Alternatively, peel into strips with regular peeler.

2. Heat a large non-stick skillet over medium-high heat and add olive oil.

3. Add zucchini, salt, and pepper. Cook about 2 minutes, stirring frequently.