Pasta and noodles · 30 min
Zucchini Noodles with Sausage, Spinach & Parmesan-Lemon Sauce
- 30 min
- 2–6 servings
- 590 kcal / serving
Creamy Parmesan meets bright lemon as zucchini noodles mingle with spinach and sausage, delivering a light but flavorful weeknight meal. The mix of greens, nuts, and cheese keeps the texture interesting from start to finish.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (5 oz) pkgbaby spinach
- 4 fl ozchicken or vegetable broth
- 1 clovegarlic
- ½ small bunchItalian (flat-leaf) parsley
- ½lemon
- 2 ozParmesan cheese
- ⅛ cuppine nuts
- 2pork sausages
- 2 mediumzucchini squash
- lemons
From the pantry: black pepper, extra virgin olive oil, salt, thyme, dried
Cookware
baking sheet pan · chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · grater · julienne peeler (optional) · measuring cups · measuring spoons · mixing bowls · nonstick skillet · oven mitts · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: zucchini
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ (5 oz) pkgbaby spinach
- 1 clovegarlic
- ½ small bunchItalian (flat-leaf) parsley
- ½lemon
- 2 mediumzucchini squash
- lemons
Meat & seafood
- 2pork sausages
Dairy, eggs & chilled
- 2 ozParmesan cheese
Pantry & dry goods
- 4 fl ozchicken or vegetable broth
- ⅛ cuppine nuts
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| baby spinach | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| chicken or vegetable broth | 4 fl oz | 8 fl oz | 12 fl oz |
| garlic | 1 clove | 2 cloves | 3 cloves |
| Italian (flat-leaf) parsley | ½ small bunch | 1 small bunch | 1 small bunch |
| lemon | ½ | 1 | 1 ½ |
| Parmesan cheese | 2 oz | 4 oz | 6 oz |
| pine nuts | ⅛ cup | ¼ cup | ½ cup |
| pork sausages | 2 | 4 | 6 |
| zucchini squash | 2 medium | 4 medium | 6 medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- 1. Preheat the oven to 450°F and lightly oil a baking sheet, then arrange the sausages and roast for 15–18 minutes, turning once, until cooked through and golden.
- 2. While the sausages roast, wash and dry all produce; strip parsley leaves from the stems and mince, and grate Parmesan to add later.
- 3. Trim the zucchini and use a julienne peeler (or regular peeler) to make noodle strands; place them in a medium bowl.
- 4. Mince the garlic and squeeze the lemon over the skillet to catch the juice.
- 5. Mince the pine nuts and add them to a skillet with the broth, olive oil, thyme, salt, and pepper; bring to a simmer.
- 6. Add the zucchini noodles to the simmering liquid and cook 2–3 minutes, stirring often until they are just tender.
- 7. Add spinach in handfuls, allowing each batch to wilt before adding the next; stir in parsley and half of the Parmesan off heat.
- 8. Slice the roasted sausages crosswise into rounds, then divide the saucy zucchini noodles and sausage between bowls and top with the remaining Parmesan.
Two tips
- Prep ahead by washing greens and zesting/parsing parsley the day before to speed assembly.
- If you have kale instead of spinach, add it with the greens for a similar texture and flavor.
Nutrition per serving
- Calories
- 590 kcal
- Protein
- 34 g
- Carbs
- 13 g
- Fat
- 46 g
- Fiber
- 4 g
- Sodium
- 754 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.