Turkey Red Pepper Sauce with Zucchini Noodles

Turkey Red Pepper Sauce with Zucchini Noodles

I have been eyeing a spiralizer for what seems like years.  Finally, I found this puppy on sale at Sur La Table and knew it was fate. It took me t minus 7 seconds to head over to the grocery store and pick up 4 pounds of zucchini to test out my new gadget. Let me forewarn you, it’s definitely a forearm work out trying to craft beautiful zoodles out of ordinary vegetables. But trust me, it’s worth it. All the deliciousness of pasta without all the carbs, sign me up. Literally any and every pasta recipe can be made healthier with a simple swap of the noodle base. What are some of your favorite zoodle recipes?

Turkey Red Pepper Sauce with Zucchini Noodles

ingredients:
1.25 lb Ground Turkey
12 oz jar roasted red peppers
1 Tsp extra virgin olive oil
2 ounces of soft goat cheese
1 Teaspoon sea salt
2 Tbsp extra virgin olive oil
½ cup minced onion
2 cloves garlic, minced
1 Teaspoon sea salt
2 pounds zucchini, with ends cut off and spiralized

Turkey Red Pepper Sauce with Zucchini Noodles

Instructions
Add the roasted bell peppers, olive oil, goat cheese and salt to the blender and blend until smooth.

Heat a medium size skillet over medium high heat. Once the skillet is hot add ground turkey and cook until browned. Add sauce to the cooked turkey and allow to simmer while you cook the noodles.

Heat a large 15″ skillet over medium high heat. Once hot, add the olive oil, onion, and garlic – sauté for a minute or two until the onion is softened but not browned. Add the sea salt and zucchini noodles to the skillet and sauté using a pair of non-stick tongs to toss the noodles. Just as the zucchini noodles begin to soften, but before they start shedding water, add the sauce and toss to cover evenly.

Serve with extra goat cheese and freshly ground black pepper.

Serves 4 // 367 calories

Recipe adapted from GI365.

Turkey Red Pepper Sauce with Zucchini Noodles

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