Turkey Bolognese Zucchini Pasta
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.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
- 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
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!
Calories: 337kcal | Carbohydrates: 19g | Protein: 30g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 62mg | Sodium: 448mg | Potassium: 1028mg | Fiber: 5g | Sugar: 10g | Vitamin A: 172.3% | Vitamin C: 25.6% | Calcium: 8.8% | Iron: 15.9%