Turkey Bolognese over Zoodles is the kind of recipe that leaves you wanting more... because it's so good, not because you miss the pasta!
As an Ambassador with the National Turkey Federation I was compensated for this post.
Not too terribly long ago I had an exchange on social media about whether or not zoodles/zucchini "noodles" are deserving of the trend-inspired name they've been given.
The thinking goes like this -- a noodle is pasta; zucchini is a vegetable and when you call a vegetable a pasta name, you're just outright wrong.
I'll be honest that I have no problem calling zucchini "noodles" or zoodles as long as the dish you end up with is tasty and satisfying.
Case in point:
Today's recipe for Turkey Bolognese over Zoodles is the kind of dish that leaves you wanting more... because it's so good, not because you miss the pasta.
Consider that a traditional Bolognese with pasta can boast as many as 650 calories. This recipe, subbing in naturally lean turkey and veggies as the "noodle" base shaves those numbers down to an impressive 400 calories and a whopping 30g of protein!
The upside to using ground turkey in this recipe is that turkey is naturally low in fat, but still provides crucial nutrients like iron, zinc, potassium and of course, my personal fave, protein. Protein absolutely keeps you feeling full longer. Couple that with the big bowl of fresh veggies you get from the zoodles and this truly is a dish that delivers on both taste AND healthy nutrition. If you've never tried turkey as the base for your Bolognese or zucchini as a new kind of noodle, here's the perfect place to start!
ad: Its time to #TryTurkey! Check out this Turkey Bolognese with Zoodle recipe via @ReganJones. Tweet this
Turkey Bolognese with Zoodles
- 1 1/2 tablespoons olive oil, divided
- 2 carrots, peeled, diced
- 1 small onion, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced, divided
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 pound lean ground turkey
- 2 tablespoons tomato paste
- 1 (28 oz.) can crushed tomatoes
- ½ cup red wine
- salt and pepper, to taste
- 4 large zucchinis (or about 6 medium zucchinis), spiralized into noodles
- grated parmesan cheese, to garnish (optional)
- fresh parsley, minced, to garnish (optional)
- In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the carrots, onion, and celery. Cook until the vegetables begin to soften and onion begins to become translucent. Add 2 cloves garlic, oregano, basil, and cook for an additional 30 seconds.
- Add the ground turkey. Cook, breaking up the turkey with a wooden spoon, until meat has browned and no longer raw (pink) in the middle, while mixing in the vegetables.
- Add tomato paste and stir to coat the turkey and vegetables. Pour wine into the pan and stir until the wine has mostly been absorbed. Stir in crushed tomatoes. Season with salt and pepper. Let sauce come to a rapid boil, then turn down to a simmer and let sauce cook and develop flavor while you cook the zoodles.
- In a large skillet, heat remaining ½ tablespoon oil over medium-high heat. Add remaining clove of minced garlic and cook for 30 seconds as it becomes fragrant. Add the zucchini noodles and cook for 5 minutes. When done, drain in a colander.
- Divide zoodles into bowls and top with turkey Bolognese, then top with Parmesan cheese and parsley, if using.