Ever dream of indulging in pasta, but steer clear because of the massive overload of carbs hiding within and the blood sugar roller coaster that will surely ensue shortly after? Me, me, me.
Well, those days are no more, thanks to the spiralizer & zucchini noodles.
Obvi, this concept isn’t anything new, but, it is to me. I’ve been intrigued by the contraptions that string vegetables into noodles for a long time, but never treated myself to one. Thanks to Mama Bear though, I unwrapped one for Christmas and immediately put it to good use.
Since I get overwhelmed with new kitchen equipment, I kept the recipe simple for the first time around. Good ole spaghetti with meat sauce never disappoints 😊
- Extra Virgin Olive Oil
- Garlic Powder
- Salt & Pepper
- Mozzarella cheese
- One large zucchini (you’ll need 2 if you have more than 2 people to feed)
- Organic spaghetti sauce
- Ground turkey
Gather all your ingredients. This includes a glass of vino.
Set the zucchini in the spiralizer and string your noodles.
Pour 2-3 tablespoons of extra virgin olive oil in a frying pan and place your noodles on top. Sprinkle garlic powder, salt & paper. Saute until soft, about 5-10 minutes.
Next up: place your ground turkey in a pan on medium to high heat. Cook until meat is no longer pink. Leave leftover juices in the pan. Since we are using ground turkey, there isn’t a lot of leftover fat, so the extra juice is great for flavoring.
Heat the spaghetti sauce on low to medium heat until it’s hot to the touch. Simmer on low until you’re ready to mix with your meat.
Once everything is finished cooking, combine sauce and meat sauce. Then serve your noodles with meat sauce, Parmesan cheese and a sprinkle of Oregano.
Top off your wine and bon appetite!