Creamy Pesto Zucchini Pasta with Italian Sausage

In celebration of 1000 views, this is something I made tonight that I had to stop myself from going back and getting 2nd, 3rds, and maybe even 4ths... Alex loved it and so did my mom. Safe to say that it's a crowd pleaser. Thanks for the 1000 views, you all are great!

Creamy Pesto Zucchini Pasta with Italian Sausage

3 zucchini, washed, ends chopped off, and spiralized into spaghetti sized strands

3 oz. pouch or jar (drained) of sun dried tomatoes, chopped finely

8 oz. brick cream cheese, softened

1/2 c. heavy cream

~7 oz. basil pesto (I used Wegmans Italian Classics)

~6 Mild Italian sausages (or Hot if you like)

2 tsp. minced garlic

McCormick Italian Herb Seasoning Grinder (or similar) and garlic powder (optional)

bit of olive oil

Preheat the oven to 375 F. Lay down a baking sheet and lay a silicone mat or parchment paper on it. This will make the oil drips much easier to clean. Set a cookie/cooling rack on top. It's better to use a slightly too big baking sheet than have your rack hanging off. Make sure the cooling rack is only metal. The rack helps circulate air underneath the sausages so they get evenly done. Lay the sausages on the rack and using a basting brush, coat them in some oil. Twist the seasoning grater over each sausage and then lightly sprinkle with garlic powder. Bake for about 35 minutes, or until no longer pink inside.

In a large skillet, mix softened cream cheese, pesto, garlic, tomatoes, and heavy cream. Use a rubber spatula to incorporate the cream cheese into everything else the best you can. Add in the zucchini pasta and stir, coating the zoodles. If the sausage is still cooking, cover the skillet and let sit on low. The zoodles will shrink a bit and the sauce will get smoother and more...plentiful...something like that. When the sausage is done, slice it up and add to the zoodles. Mix to coat and serve.