Made with fresh zucchini, low-fat ground turkey and whole cheese, this dish should satisfy your cravings for the taste of authentic Italian-style food.
Zucchini Pasta
2015-02-18 20:32:35
Serves 4
Italian-inspired zucchini pasta recipe!
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Nutrition Facts
Serving Size
406g
Servings
4
Amount Per Serving
Calories 485
Calories from Fat 278
% Daily Value *
Total Fat 31g
48%
Saturated Fat 13g
64%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 12g
Cholesterol 98mg
33%
Sodium 1160mg
48%
Total Carbohydrates 15g
5%
Dietary Fiber 4g
16%
Sugars 8g
Protein 38g
Vitamin A
51%
Vitamin C
66%
Calcium
79%
Iron
21%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 2 large zucchinis (shredded into spirals, use a food processor or a handy gadget, like the SpiraLife Vegetable Spiralizer that turns zucchini into pasta shaped spirals)
- 2 tbsp. of extra virgin olive oil
- 1/2 medium red onion (chopped)
- 1/2 celery stalk (diced)
- 1/2 carrot (diced)
- 1 tsp. of red hot pepper flakes
- 2 medium cloves of garlic (minced)
- 2 cups of fresh crushed tomatoes
- 3/4 tbsp. of tomato paste
- Salt and pepper to taste
- 1/4 cup of organic chicken broth
- 1/3 cup of fresh basil (chopped)
- 1 tbsp. of fresh or flaked oregano
- 1/2 lb. of ground turkey
- Fresh parmesan cheese (whole shredded, don’t use prepared products)
Instructions
- Into a food processor, combine carrots and celery; pulse until almost pureed with some chunky bits, put aside.
- Into a large pan, heat oil over medium heat; season with salt and pepper and sauté garlic for about 30 sec. or until browned.
- Mix in pepper flakes, sauté for 30 sec. then stir in onions. Sauté for another 2 min. or until translucent.
- Combine in blended carrot-celery mixture and cook for about 1 min.
- Set veggies on the sides of the pan and put turkey in the center of the pan. Cook by loosening the chunks, add a pinch of oregano flakes and cook further until light brown.
- Mix the veggies with the turkey, add a little more of oregano flakes, pour in broth and continue cooking until most of the water evaporates.
- Put in tomatoes, tomato paste and remaining oregano flakes. Bring to a boil and simmer over lower heat for about 15 min. or until sauce is reduced.
- Season with salt and pepper, and then add the basil leaves.
- Mix in the zucchini pasta and stir thoroughly to combine.
- Plate and garnish with Parmesan cheese before serving.
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About the author /
Jean Fermano
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