Zucchini Noodles With Quick Turkey Bolognese Recipes
ZUCCHINI NOODLES WITH QUICK TURKEY BOLOGNESE
Forgo regular pasta (and most of the carbs) for spiralized zucchini "noodles" in these make-ahead meals. The zoodles quickly turn tender-crisp as the veggie-packed Bolognese warms in the microwave.
Provided by Carolyn Hodges, M.S., RDN
Categories Healthy Zucchini Noodle Recipes
Time 35m
Number Of Ingredients 3
Steps:
- Prepare Quick Turkey Meat Sauce as directed.
- As the sauce cooks, divide zucchini noodles among 4 single-serving containers with lids (about 2 cups per container).
- Add 3/4 cup of the sauce and 2 tablespoons Parmesan to each container. Seal and refrigerate for up to 4 days.
- To reheat, vent the lid and microwave on High until the sauce is steaming and the noodles are tender, 2 1/2 to 3 minutes.
Nutrition Facts : Calories 216.2 calories, Carbohydrate 15.6 g, Cholesterol 49.2 mg, Fat 10.1 g, Fiber 3.7 g, Protein 18.7 g, SaturatedFat 3.4 g, Sodium 555.3 mg, Sugar 9.3 g
TURKEY BOLOGNESE WITH VOODLES
Provided by Katie Lee Biegel
Categories main-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- For the bolognese: In a stockpot, combine the ground turkey, tomato sauce, tomato paste, chili powder, salt, Italian seasoning, pepper, garlic, bay leaf, carrot, onion and 1/2 cup water. (Do not brown the turkey; everything goes in at once.) Cover, bring to a simmer and simmer over medium heat, stirring occasionally, until just slightly thickened, about 1 hour. Remove the bay leaf and stir in the parsley.
- For the voodles: Cut the zucchini into noodles using a julienne peeler or a spiral slicer.
- Heat a large skillet over medium-high heat; spray with cooking spray or drizzle with a little olive oil. Add the voodles and saute about 1 minute. Season with a little salt and pepper. Using a ladle, add the sauce and toss to coat.
- Add a few tablespoons of grated Parmesan and serve.
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- 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.)
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