A lighter version of the Italian classic, this turkey bolognese has all of the rich, meaty flavors you crave served over a bed of guilt-free zucchini pasta.
If you love pasta just as much as you love fitting into your skinny jeans, I have a treat for you! The amazingly talented Ali from Inspiralized has just released her first eBook and I am thrilled to be giving away a copy to one of my lucky readers!
You may remember Ali from when I shared her Tomato Sweet Potato Noodles with Roasted Artichokes and Chicken Recipe recently. Her eBook, Inspiralized: The Ultimate Guide to Spiralized Cooking, is full of more incredible ways to turn your favorite fruits and vegetables into noodles.
If you have no idea what I’m talking about, don’t feel badly – I literally just got my hands on my first spiralizer last month! This handy kitchen tool literally turns anything from zucchini to sweet potatoes to beets into the most glorious noodles, minus the carbs and gluten. Whether you want to cut calories, eat more veggies, suffer from Celiac disease or simply want to have a little more fun at meal time, this device is for you!
Ali’s eBook walks you through everything you need to know about how to make the most out of the spiralizer with plenty of photos to make it easy to understand. My mouth was literally watering as I read through her recipes. I can’t wait to try all of her recipes but a few of my favorites include:
- Carrot-Miso Ginger Cucumber Noodles with Quinoa
- Spiced Lamb Butternut Squash Noodles with Roasted Tomatoes and Feta
- Ginger Garlic Salmon Zucchini Noodle Bowl
- Zucchini Spaghetti with Sriracha Fried Eggs
One last note: I want to assure you that the spiralizer is extremely easy to use, clean and store! Trust me, I have more kitchen appliances than a girl ever needs so I was reluctant to buy another one but it was so easy to use I am kicking myself for waiting.
Your fork is waiting.
Turkey Bolognese Zucchini Pasta
Ingredients
- 1/2 cup celery chopped
- 3/4 cup carrots peeled and chopped
- 2 tbsp olive oil
- 3 tsp minced garlic
- 1/2 tsp red pepper flakes
- 1/2 cup red onion
- 1/2 lb ground turkey
- 1.5 tsp dried oregano and extra for pinching
- 1/3 cup chicken broth
- 1 cup crushed tomatoes
- 1 tsp tomato paste
- salt and pepper to taste
- 3 tbsp chopped basil
- 3 C medium zucchinis Blade
- shaved Parmesan cheese to garnish
Instructions
- Add your diced carrots and celery to a food processor and pulse until finely chopped.
- Put a large skillet over medium heat and add in the olive oil and garlic. Cook for 30 seconds and add in the red pepper flakes, cook for another 30 seconds and then add in the onions. Cook onions for 2 minutes or until they begin to soften. Add in carrot and celery mixture and cook for 1 minute.
- Push the veggie mixture to one side of the skillet and add in the ground turkey, crumbling the meat. Break up the meat further with a spatula or wooden spoon. Add in 1/2 tsp oregano flakes and cook the meat until it is no longer pink.
- Combine the veggies with the turkey in the skillet. Add in the chicken broth and cook until the broth reduces.
- Add in the crushed tomatoes, tomato paste and season generously with salt and pepper. Add in the remaining oregano flakes and basil. Bring to a boil and then lower heat and let simmer for 15-20 minutes or until sauce is completely reduced.
- Add in the zucchini pasta and mix thoroughly to combine. Cook for about 2 minutes or until zucchini softens and heats through. Plate onto dishes and garnish with Parmesan cheese. Enjoy!
{Giveaway!} To celebrate, Ali has so graciously offered to giveaway a free copy of her eBook to one of my lucky readers!
{To Enter!} Simply leave one comment below telling me which recipe you would make first between Tuesday, March 11th and Tuesday, March 18th. I will use Rafflecopter.com to select one lucky winner on Wednesday, March 19th.
{Rules} Giveaway open to anyone over 18 anywhere in the world! Must leave a valid email address and must respond to my email within 48 hours.
Good luck!!
All the recipes sound wonderful but if I had to choose one I’d probably choose the turkey bologese.
Good choice!
Can’t wait to try these recipes ! The broccoli with spicey Italian sausage would be the first recipe we try. My husbands Italian and he loves using the spirilizer!
I hope you enjoy!
Thank you Liz. The kids are so cute and growing so quickly.
Aww thank you Liz!
Honestly… is the spiralizer worth it? I’ve been milling over the idea of getting one but don’t really have the kitchen space for another big appliance. I’m all about this sauce though- it looks tasty!
I have to say – it doesn’t take up much space and is way easier to use/clean than expected. Honestly. I keep forgetting I have it but every time I use it I kick myself for not using it more often!
wow, I would make the turkey bolognese Zucchini pasta in a heartbeat! Now, I have to find a spiralizer tool, very cool! Thanks for the healthy tasty recipes!
I would love to try a new adventure of tantalizing my taste buds with a new lamb recipe. The Spiced Lamb Butternut Squash Noodles with Roasted Tomatoes and Feta sounds fabulous. I’m a huge kitchen gadget collector, but haven’t been revolutionized with the spiralizer…now it is a must. Ali’s ebook looks luscious!!
I have a julienne slicer, so I could probably make most of these recipes with that (although not as efficiently as with a spiralizer). I’d love to try a bunch of these recipes, but especially the chicken zucchini pasta alla vodka and the bolognese.
Miso-Ponzu Zucchini Noodles with Tofu & Veggies would go first – a healthy make-ahead salad would be a frequent go-to in our house
The bolognese sounds delicious.
I love how the zucchini noodles look just like their carby! You eat with your eyes and this looks amazing!
I have been diagnosed with Celiac’s disease,and now have to eat
so different~otherwise I get very sick.The recipe that I would like to
try is the chicken zucchini pasta ala vodka.The book looks like it has many
recipes I would like to try.