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Photo of Turkey bolognese with zucchini "noodles" by WW

Turkey bolognese with zucchini "noodles"

3
Points®
Total Time
40 min
Prep
25 min
Cook
15 min
Serves
4
Difficulty
Moderate
If you’ve got a vegetable spiralizer, use it to prepare the zoodles instead of using a vegetable peeler. They're super simple to use and work well with carrots, beets and apples, too. The bolognese sauce freezes beautifully, so if you have time, make a double batch for an easy dinner later on. Just defrost, heat and toss with zoodles, pasta, or rice for homemade fast-food on busy nights.

Ingredients

Olive oil

4 tsp, divided

Uncooked ground turkey breast

½ pound(s)

Table salt

½ tsp, divided

Carrots

1 medium, chopped

Onion

1 medium, chopped

Garlic

2 clove(s), minced

Canned diced tomatoes

14½ oz

Cooked lentils

9 oz, freshly cooked, canned or vacuum-packed

Sun-dried tomato paste

1 Tbsp, or minced sun-dried tomatoes (not oil-packed)

Fresh oregano

2 Tbsp, chopped (plus extra oregano leaves for garnish)

Black pepper

⅜ tsp, divided

Uncooked zucchini

3 medium, cut into thin lengthwise ribbons using a vegetable peeler

Grated Parmesan cheese

4 Tbsp

Instructions

  1. Heat 2 tsp oil in large skillet over medium-high heat. Add turkey and 1⁄4 tsp salt and cook, stirring often, until no longer pink, about 3 minutes. Add 1 tsp oil, carrot, and onion and cook, stirring often, until carrot and onion are softened, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, 30 seconds.
  2. Add tomatoes, lentils, 1/3 cup water, tomato paste, oregano, 1/8 tsp salt, and 1⁄4 tsp pepper. Simmer, stirring occasionally, about 3 minutes, adding additional water if needed to prevent sticking.
  3. Meanwhile, combine zucchini and 2 tbsp water in large microwavable bowl. Cover with wax paper and microwave on High until crisp-tender, about 2 minutes. Drain and transfer to large bowl. Add remaining 1 tsp oil, remaining 1/8 tsp salt, and remaining 1/8 tsp pepper; toss to coat.
  4. Divide zucchini evenly among 4 plates; top evenly with sauce. Sprinkle evenly with Parmesan and garnish with optional oregano.
  5. Serving size: 3⁄4 cup zucchini, 1 1⁄4 cups sauce and 1 tbsp cheese

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