Zucchini Noodles with Ground Turkey and Carrot-Tomato Sauce
Zucchini noodles are a great alternative to wheat pasta. Making the 'zoodles' doesn’t require a spiralizer—although that can make the noodles longer and a lot more fun to eat. You can use a julienne peeler or even a knife to cut the zucchini into spaghetti-like strands.
1. In a large sauté pan, heat the olive oil over medium-high heat until it shimmers. Add the ground turkey and onion. Cook, crumbling the turkey with a spoon, until brown, about 6 minutes.
2. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds.
3. Add the tomatoes, carrot, and salt. Bring the mixture to a boil. Reduce the heat to medium-low. Simmer for 5 minutes.
4. Stir in the zucchini noodles. Cook for 5 minutes more, stirring occasionally. Remove from the heat and stir in the basil. Store unoffered portions in the refrigerator for up to 3 days or in the freezer for up to 6 months.
Tip: Other veggies also make great 'noodles'. Try half a winter squash or jicama, 1 sweet potato, or 3 carrots.