Turkey bolognese with zucchini "noodles"
3
Points®
Total time: 40 min • Prep: 25 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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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