- 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
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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.
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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.
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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.
