Was your new years resolution to loose weight? Eat more vegetables? Be healthy? My hand is raised for all three and this recipe for skinny spaghetti hits every one of those goals and makes me feel totally good about myself while still enjoying my dinner. win, win, win! The key to this lightened up spaghetti is the zucchini noodle “pasta” and the turkey instead of beef in the bolognese sauce.
I’m not one to sub out beef, I love beef, and I was pretty skeptical of this recipe. I changed it a little bit from THIS one and if you happen to click over to that recipe just go ahead and purchase her Inspiralizer. Its ahhhhmazing, seriously the best zoodler there is. I just got mine about a month ago and I’m amazed at how easy it is to make veggie noodles and the cleanup is a cinch. We had the cheap Veggetti before the Inspiralizer and hands down the Inspiralizer is the winner.
You know you’re cooking something good when you’re chopping up lots of fresh veggies. The staples are probably veggies you have on hand in your fridge so this recipe can be made when you think you’ve got nothing on hand.
Skinny Spaghetti, Turkey Bolognese
- olive oil
- 1 onion, diced
- 1 carrot
- 1 celery stalk
- 2 cloves garlic
- 1 lb ground turkey
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 cup tomato paste
- 1 15oz can fire roasted diced tomatoes
- 1/4 cup red wine
- 1/2 cup chicken broth
- 2 zucchini spiralized into noodles
- In a food processor combine the carrot, celery and garlic, you want to chop them up a little bit before adding them into the processor. process until finely diced but not made into a paste. set aside
- In a skillet over medium-high heat cook onion in a little bit of olive oil. Cook until onion is translucent and starting to turn golden, 5-8 minutes.
- Add the diced veggies from the food processor and cook until soft, 3-4 minutes.
- Add the ground turkey and cook until no longer pink, while its cooking add the Italian seasoning, red pepper flakes and salt. Once the meat is cooked add in the tomato paste and diced tomatoes and stir to combine. Add in the red wine and cook until its cooked down a little bit- 2-3 minutes. Add in chicken broth and stir to combine. Let simmer for 15-20 minutes for all the flavors to combine.
- You can serve this over raw zucchini noodles or cooked. I find that if the noodles are raw the sauce cools really quickly. If you want to cook them just heat a skillet to medium heat and toss the zucchini in a teaspoon or so of olive oil and cook for a few minutes, add 1/4 cup of water and the cover it let it cook for 5 minutes and the drain.
- Serve the bolognese sauce over the zucchini noodles!
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