Zucchini Pasta with Sausage, Cherries and Ricotta
1 large zucchini (if you are lucky enough to have someone give you one of those giant homegrown ones, otherwise you may need about 3 small zucchini from the store) If you don't have a spiralizer, (I sure don't) you will have to use a julienne peeler or mandolin. Mine turned out just fine that way.
1/2 lb Italian pork sausage
1/4 bulb of fennel, thinly sliced
1 Tbls. Basil thinly sliced
1/2 cup cherries, pitted and cut into quarters
1/2 cup low fat or non fat ricotta
2 Tbls. Olive oil
2 Tbls. Honey
1 Lemon, juiced
Salt and Pepper
Brown the sausage over medium heat until no longer pink. While sausage cooks, spiralize or julienne zucchini and place in a large bowl. Thinly slice the fennel (I used a mandolin for the fennel so it would be super thin) and basil, then add to the zucchini. Whisk together olive oil, honey and lemon juice then dress the zucchini mixture with it. Toss well. Plate the zucchini mixture and top with a sprinkle of sausage, a dollop of ricotta and a sprinkle of quartered cherries. Season with salt and pepper to taste. Enjoy!