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Friday, May 18, 2012

Zucchini Spaghetti with Meat Sauce

Zucchini Spaghetti is a fabulous alternative for spaghetti if you really want to watch your carbs and I made my spaghetti meat sauce with 99% lean ground turkey breast.  Yes, it looks white in the sauce but I can not tell a difference in the flavor and I still get to have my meat sauce without the red meat!  If your trying to watch your weight and eat more healthy give this a try.  If you do not have a mandolin, use a vegetable peeler and have wider noodles.






Use the food guard on the mandolin for your protection!  It is very sharp!
Pop in the smallest julienne blade on the mandolin.  Trim of the ends and begin to slice zucchini into ribbons resembling spaghetti. 


 In a large skillet or wok heat the olive oil until hot.  Stir fry zucchini for one to two minutes, stirring and flipping, salt and pepper to taste.



Place zucchini spaghetti into four serving dishes and 
add your favorite pasta sauce.



Zucchini Spaghetti

4 medium to large zucchini's
mandolin for slicing
1 tablespoon olive oil

Use the smallest julienne blade on the mandolin.  Trim of the ends and begin to slice zucchini into ribbons resembling spaghetti.  In a large skillet or wok heat the olive oil until hot.  Stir fry zucchini for one to two minutes, stirring and flipping, salt and pepper to taste.  Place zucchini spaghetti into four serving dishes and add your favorite pasta sauce.






Low Fat Turkey Meat Sauce for Spaghetti


Serves 4

1 lb ground turkey breast
1 tablespoon of olive oil
1/3 cup onion, chopped
2 cloves garlic, minced
1 large can (32 ounces) crushed tomatoes
½ teaspoon Italian seasoning
½ teaspoon dried basil
¼ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon freshly ground black pepper

Sauté the onion over medium high heat in a large stockpot for about 5 minutes or until softened.  Add in the garlic and stir until fragrant, about thirty seconds to one minute.  Add in the ground turkey breast and crumble apart while cooking.  When turkey is done, add in the tomatoes, Italian season, basil and oregano.  Stir until all combined.  Bring to a boil and reduce heat to a low simmer for about forty-five minutes, stirring occasionally.  Taste and season with salt and pepper.

Serve over your favorite pasta!


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