NUTRITION

SERVINGS

INGREDIENTS

7 oz Ground turkey

1 oz Whole wheat spaghetti

1 medium Zucchini

0.5 cup Red bell pepper

0.25 cup Yellow onion

2 cloves Garlic

0.5 cup Tomato puree

1 tsp Extra virgin olive oil

1 tsp Lemon zest

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the whole wheat spaghetti according to package directions until al dente.

• 2

  While the pasta cooks, use a spiralizer to turn the zucchini into thin noodles and set them aside.

• 3

  Heat the olive oil in a large skillet over medium-high heat and add the ground turkey, breaking it apart with a spatula until browned and cooked through.

• 4

  Add the diced onion, bell pepper, and minced garlic to the skillet, sautéing for 3-4 minutes until the vegetables are tender and aromatic.

• 5

  Pour in the tomato puree and stir in the lemon zest, red pepper flakes, sea salt, and black pepper.

• 6

  Lower the heat and let the sauce simmer for 5 minutes to allow the flavors to meld.

• 7

  Drain the cooked spaghetti and add it to the skillet along with the raw zucchini noodles.

• 8

  Toss everything together for 1-2 minutes until the zucchini noodles are slightly softened and the sauce is well-distributed.

• 9

  Divide into bowls and garnish with freshly chopped parsley.