Veggie “Fettuccini” with Sausage

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Here’s how to cook like a fancy chef: Shave thin slices of vegetables into ribbons, sauté and toss in sliced FARMER JOHN HOT LOUISIANA CHICKEN SAUSAGE® and—voila!—you’ve got a surprising dinner that’s as tasty as it is fun.


  • 2 medium zucchini, stem end cut off
  • 2 medium yellow or crookneck squash, stem end cut off
  • 3 large carrots, peeled and ends cut off
  • 1 tbs. olive oil
  • Salt and ground black pepper, to taste
  • 1 package  FARMER JOHN® Hot Louisiana Chicken Sausage, sliced


Using a vegetable peeler, make “fettuccini” by peeling long ribbons from zucchini, yellow squash and carrots. Peel all the way down to the center of each vegetable.

Place 1 tablespoon of the olive oil in a large skillet over high heat. Add zucchini, yellow squash and carrots. Season with salt and pepper. Cook, turning often with tongs, just until they start to soften, about 2 minutes. Transfer to a plate and cover to keep warm.

Add sausage to pan and cook for 4-5 minutes, stirring occasionally, until nicely browned. Add to veggie “fettuccini,” tossing to combine.

Serve hot.