Easy Weeknight Turkey Bolognese with Zoodles
Ingredients:
- 2 pounds ground turkey
- Olive oil for cooking
- 1 large onion, chopped
- 2-4 cloves garlic
- 1-2 packages sliced baby Portobello’s or other mushrooms of choice
- ½ - 1 cup shredded carrots (I just buy pre-shredded, so much easier!)
- ½ - 1 cup chopped celery
- 1-2 jars good quality marinara sauce
- Fresh basil chiffonade (optional but gives the sauce a nice freshness)
- 3-4 large zucchinis made into spirals or pre-spiraled zoodles; drained well and dried with paper towels
- Grated pecorino Romano cheese
- Part skim ricotta cheese (optional but yummy!)
Directions:
- Heat up a large sauté pan or pot over medium heat. Add 2-3 TBSP extra virgin olive oil and sauté’ onions, celery, carrots and garlic until tender, about 8-10 minutes, seasoning with salt and pepper to taste as you go.
- Add the mushrooms and cook down until liquid has reevaporated.
- Add the ground turkey and cook, breaking it up into smaller pieces until it is cooked through. You may need to drain the meat/veg mixture if too watery.
- Add the sauce to desired thickness, and basil if using.
- Once heated through, check for seasoning and serve over cooked zoodles or pasta with a dollop of ricotta cheese and some grated pecorino Romano.
For the Zoodles:
- Heat about 2 TBSP olive oil in a large skillet.
- Add zoodles to the pan.
- Cook for about 2-3 minutes until just tender.
- Season with salt and pepper and a little garlic powder if desired and serve according to recipe.
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Recipe by Elizabeth Jackowitz Instagram: @a.littlehealthier |
