Spicy spaghetti and zucchini noodles with turkey bolognese by Millie Peartree
5
Points®
Total time: 55 min • Prep: 25 min • Cook: 30 min • Serves: 8 • Difficulty: Easy
Learn a new preparation technique: Instead of sauteing the turkey and veggies, combine the turkey, veggies, garlic, and seasonings on a sheet pan and bake at 400°F, until the meat is cooked through and vegetables are tender, about 20 minutes. Just make sure to break up the meat and toss the ingredients after 10 minutes.
Ingredients
Uncooked chickpea pasta
8 oz, spaghetti shape (or whole wheat or whole grain)
Olive oil
2 Tbsp
Uncooked ground turkey breast
1 pound(s)
Uncooked onion
1 medium, chopped
Red bell pepper
1 medium, chopped
Garlic clove
3 clove(s), minced
Garlic powder
1 tsp
Onion powder
1 tsp
Kosher salt
½ tsp
Black pepper
½ tsp
Crushed red pepper flakes
½ tsp
Low sodium marinara sauce
32 oz
Fresh parsley
1 Tbsp, chopped
Fresh basil
1 Tbsp, torn
Uncooked zucchini
2 medium, spiralized
Grated Parmesan cheese
¼ cup(s)
Instructions
1
Boil pasta according to package directions. Drain and set aside.
2
In a Dutch oven, large soup pot, or deep skillet over medium heat, heat oil. Add turkey, and cook, stirring and breaking up meat with a wooden spoon, until cooked through, about 5 minutes.
3
Add onion and red bell pepper, and sauté until onion is translucent, about 3 minutes. Add garlic and sauté until fragrant, about 30 seconds.
4
Add garlic powder, onion powder, salt, black pepper, red pepper flakes, and marinara sauce. Stir to coat vegetables, cover, and cook, stirring occasionally, 8 minutes. Sir in parsley and basil.
5
Add spaghetti and spiralized zucchini to pan, toss to coat, and heat through about 2 minutes. Taste and adjust seasonings, if necessary. Garnish with cheese.
6
Serving size: about 1 ½ cups
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