- 1 TB olive oil
- 1 large onion chopped
- 1 lb Italian sausage casing removed
- 1 TB minced garlic
- ¼ tsp red pepper flakes plus additional for garnish
- ¼ cup sweet vermouth
- ¼ cup chicken broth
- 1 TB lemon juice
- 1 tsp lemon zest
- 8 cups zucchini noodles ~4 small zucchini
- 2 cups cooked de-shelled fava beans
- 1/2 cup torn mint leaves
- 1/2 cup fresh ricotta
- 1/2 cup crumbled ricotta salata
Heat olive oil in a large skillet over medium-high heat. Add onion and sausage and cook, breaking sausage up with a wooden spoon, for 7-10 minutes or until browned.
Add garlic and hot pepper flakes and cook for 1 minute. Add vermouth and cook until nearly evaporated, scraping up brown bits. Add chicken broth, lemon juice and zest, zucchini noodles, and favas and cook for 3-4 minutes, tossing with tongs, until zoodles are tender.
Season to taste with salt and pepper. Serve garnished with mint leaves, both ricottas, and optional additional red pepper flakes for punch.
Slash prep with pre-packaged zoodles from your market (they’re becoming widely available!) Frozen favas are another lifesaver if you can’t find fresh at the market. Just cook for 1-2 minutes in hot water and remove the outer skins.