After a night of too many celebratory drinks and binge eating. I am in total need of a detox meal.
I decided to make a zucchini noodle with a ground turkey bolognese sauce. I absolutely love making this dish because it’s quick and easy, healthy, and super filling. Lord knows I need as much nutrients as possible.
While watching my favorite show, Riverdale (who else thinks Archie is the worst?), I let the pasta sauce simmer and fill my house with deliciousness.
Recipe from Just a Taste
- 2-3 whole zucchinis
- 28 oz canned crush tomatoes
- 3 tablespoons of tomato paste
- 1/2 cup of diced white onion
- 3 tablespoons of olive oil
- 1 tablespoon of minced garlic
- 2 teaspoons of sugar
- 1 lb ground turkey (I like the 85% lean to add a little of additional flavor from the fat to the sauce)
- Add 2 tablespoons olive oil to a large sauté pan set over medium-low heat. Once the oil is warm, add the garlic and onions and cook, stirring constantly, until the garlic is golden and the onions are translucent, about 3 minutes.
- Add the ground turkey to the pan, increase the heat to medium, and using a spatula, break the ground turkey apart into small pieces while it cooks.
- Once the turkey is fully cooked, add the crushed tomatoes, tomato paste, 1 teaspoon salt, 1/2 teaspoon pepper and 2 teaspoons sugar.
- Reduce the heat to low and cook the sauce, stirring occasionally, for 10 minutes. While the sauce cooks, make the zucchini noodles. Using a spiralizer, mandolin or vegetable peeler, cut the zucchini into noodles.
- Add the remaining 1 tablespoon olive oil to a large sauté pan set over medium-low heat. Add the zucchini noodles and cook them, tossing them constantly, for 2 minutes just until they’re wilted slightly. (Do not overcook the noodles or they will be soggy.
- When ready to serve, plate the zucchini noodles, top them with the turkey bolognese and garnish with Parmesan cheese. Serve immediately.