Ingredients
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Zucchini Noodles:
3 large zucchini, spiralizer
Meat Mushroom Tomato Sauce:
- 1 cup of onions, chopped
- 2 garlic clove, minced
- 8 oz. button mushrooms, sliced
- 1 lb. of ground lean turkey
- 2 28oz. cans of whole plum tomatoes {with sauce}
- 2 tablespoon of tomato paste
- 1 cup of fresh basil, chopped
salt & pepper
Instructions
- Run 3 large zucchini’s through a spiralizer to create noodles. Set aside.
- Heat a large saucepan to medium high heat.
- Lightly spray pan with Pam, then add the chopped onions. Saute until translucent, about 2-3 minutes.
- Next add minced garlic cloves, saute for 30 seconds and add sliced mushrooms.
- Cook until mushrooms are browned, about 4-5 minutes.
- Next add ground turkey and saute until cooked through, about 5-6 minutes.
- Add whole plum tomatoes and 2 tablespoons of taste paste, break up the tomatoes with a spoon in the pot. Season with salt & pepper to taste.
- Simmer sauce for 10 minutes.
- In the meantime, bring a saucepan of water to a boil.
- Boil noodles for a few minutes depending on how done you like your noodles. Be careful to not over cook or the noodle will be soggy.
- Drain noodles by pouring through a colander, let sit a few minutes to drain any excess water from the noodles.
- Finish off the meat mushroom sauce with freshly chopped basil.
Serve zucchini noodles with meat mushroom tomato sauce.