This lighter take on classic Italian bolognese features ground turkey and zucchini noodles, all cooked in one pan for a flavorful, healthy meal.
INGREDIENTS
- 1 lb ground turkey
- 1 medium onion, finely diced
- 1 medium carrot, finely diced
- 4 cloves garlic, minced
- 1/4 cup red wine
- 4 tablespoons tomato paste
- 1 can (28 oz) crushed tomatoes
- 1/2 cup half-and-half, warmed
- Salt and pepper, to taste
- 2 tablespoons fresh basil, minced
- 4 medium zucchinis, spiralized
- Grated Parmesan cheese, for topping (optional)
INSTRUCTIONS
- In a Dutch oven or large skillet, heat over medium-high and brown the ground turkey with the onion, carrot, and garlic, stirring occasionally, until the turkey is no longer pink and the vegetables are lightly caramelized.
- Reduce the heat to medium and slowly pour in the red wine, using a spoon to scrape up any browned bits from the pan. Stir in the tomato paste and let it incorporate. Add the crushed tomatoes and bring the mixture to a simmer.
- Stir in the warmed half-and-half, then season with salt and pepper to taste. Add the fresh basil and keep the sauce warm until ready to serve.
- Just before serving, gently toss in the zucchini noodles, stir to coat, and cover the pot. Let it sit for no more than 5 minutes to soften the noodles, then serve immediately. Top with grated Parmesan cheese if desired. Enjoy!
Nutrition (per serving):
- Calories: 240 kcal
- Carbohydrates: 21.5g
- Protein: 21.1g
- Fat: 8g
- Saturated Fat: 3.2g
- Polyunsaturated Fat: 4.8g
- Cholesterol: 61mg
- Sodium: 352mg
- Fiber: 6.8g
- Sugar: 12.4g
