Italian Sausage “Fettuccine”

http://paleoinpdx.com/2014/02/07/simple-supper-friday-italian-sausage-fettuccine/

Ingredients:

• ~1 lb bulk Italian chicken sausage
• 1 Tbsp grass-fed butter, separated
• 1 large or 2 small/medium zucchini, noodled with a spiralizer(straight blade attachment)
• 3 Tbsp blanched almond flour
• 1.5 tsp dried oregano
• 1/2 tsp dessicated garlic
• Sea salt and black pepper to taste
• Extra virgin olive oil for drizzling, optional

Directions:

1. Melt 1/2 tbsp of grass-fed butter in a large pan over medium heat. Once melted, add the chicken sausage. Continue to cook, stirring occasionally and breaking up large chunks with a spatula.
2. Once sausage is browned, after 5-7 minutes or so, transfer to a large serving bowl and set aside.
3. To the same pan, add the noodled zucchini and heat briefly over medium-low heat. After a couple minutes, transfer to the bowl with the sausage.
4. Combine the almond flour, oregano, dessicated garlic, sea salt and pepper in a small bowl. Melt the remaining butter in the same pan over medium-low heat and then add the almond flour mixture.
5. Stir mixture, allowing it to soak up the butter and continue to cook a few minutes, until golden brown.
6. Sprinkle on top of the sausage and zucchini. Serve warm and drizzle with extra virgin olive oil, if desired. Add more sea salt and pepper to taste, if needed. If you tolerate some dairy, you could also sprinkle on a bit of raw Parmesan cheese.

Yields: 2-3 servings