Zucchini “Spaghetti” with Spicy Turkey Bolognese

 I love comfort food. Especially around this time of year when the temperature is dipping and I’m in my comfy socks 24/7. Yeah, I paid $35 for a pair of socks. Don’t judge me, they are worth every penny! So much, I actually bought two pairs. But I digress…

My latest obsession (besides said socks) is trying to create delicious comfort dishes with a healthy spin. So, when Aloha approached me on partnering with them in their “Bringing a Dish to Pass” campaign, and to create a healthy version of a traditional dish, I couldn’t say no. Spaghetti Bolognese is something I enjoyed a lot while I was in Italy last month. It’s warm, rich and seriously comforting. But I don’t need to tell you this as I’m sure you’ve had the pleasure of having it in your lifetime. 

The key to turning healthy ingredients into delicious food is flavour. Using spices seriously ups any flavour profile, which makes you forget that you are actually eating something that is good for you. This can easily be said about this Zucchini Spaghetti with Spicy Turkey Bolognese dish. With such flavourful spices as oregano, Italian seasoning and red pepper flakes, you almost forget you’ve replaced your red meat sauce with protein-rich, lean turkey. The zucchini has such a mild flavour that you really can’t tell it’s, well, vegetable noodles instead of starchy pasta. Also, a little red wine has never hurt any dish. It’s full of antioxidants and great for your heart, so in moderation it’s totally healthy. Yes, I tell myself this every time the cork is released from the bottle. 

Again, I used my trusty spiralizer for this recipe. If you don’t have one, I highly recommend you get one. But while you are waiting for your order, you can always slice the zucchini very thin using a mandoline or a julienne tool. 

If you are looking for other great healthy recipes, please do visit ALOHA’s recipe site. So many guilt-free yummy dishes on there!  

You will need:

3 whole heads garlic
4-5 tbsp olive oil
1 onion, finely diced
1 celery rib, finely diced
1 large carrot, finely diced
1 clove garlic, minced
1 pound ground turkey breast
Salt & black pepper, to taste
1 tsp Italian seasoning
1 tsp crushed red pepper flakes 
½ tsp dry oregano
3 oz tomato paste (about half a small can)
1 cup red wine (can substitute beef or chicken broth)
1 (28 oz) can crushed tomatoes
½ cup light cream (or any milk of your choice)
1 tbsp chopped fresh flat-leaf parsley, plus more for garnish 
1 tbsp chopped fresh basil
½ cup grated parmesan cheese
3-4 medium zucchini, spiralized into thin noodles 

Cut the tops off of the 3 heads of garlic, drizzle with a bit of olive oil, and wrap tightly in foil.

Place  in a 400 degree fahrenheit oven for about 40 minutes, until soft, sweet and golden-brown

Unwrap and let cool slightly until you are able to handle them.  

 Squeeze the cloves from the papers into a small bowl. 

 Mash into a paste and set aside. 

Drizzle about 3-4 tablespoons of oil in a large sauce pan or dutch oven over medium heat. 

Add the chopped onion, celery and carrot.

Stir and allow them to cook for about 10-12 minutes, until softened and golden-brown.

Delicious. 

Next add your 1 clove of minced garlic.

Stir and allow to cook for 1 minute.

Add your ground turkey. 

Stir and break up until small pieces.

Stir frequently and cook until meat is no longer pink, about 5 minutes. 

Next, add your oregano, Italian parsley, salt and pepper. 

Next add your crushed red pepper flakes. 

Mix well. 

Next add your tomato paste.

Stir until well combined. 

Cook for 1-2 minutes. 

Next, add your red wine. 

(and pour a glass for yourself. It’s rich antioxidants, of course)

Reduce sauce for 1-2 minutes, until it thickens. 

Add your can of crushed tomatoes. 

Add your light cream.

Finally add your roasted garlic paste. 

Place the lid on partly askew to allow just a little steam to escape.

Simmer the sauce on low for about 30 minutes, stirring every now and then. 

Should look like this after 30 minutes. 

Add your chopped basil, parsley and parmesan cheese.

Stir to combine. 

Remove from heat. 

Add your spiralized zucchini noodles to the sauce.

Mix gently to combine. 

I prefer my noodles a little on the firmer side, so I serve it right away.

If you want soft zucchini noodles, leave in the sauce for a few minutes and the heat will soften them. 

Garnish with a bit more parmesan cheese and chopped parsley.

Serve it up and enjoy! 

Recipe adapted from: The Cozy Apron

Zucchini "Spaghetti" with Spicy Turkey Bolognese

2014-11-16 12:18:27

Serves 4

A delicious healthy alternative to traditional pasta.

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Prep Time

40 min

Cook Time

40 min

Total Time

1 hr 30 min

Prep Time

40 min

Cook Time

40 min

Total Time

1 hr 30 min

Ingredients

1. 3 whole heads garlic
2. 4-5 tbsp olive oil
3. 1 onion, finely diced
4. 1 celery rib, finely diced
5. 1 large carrot, finely diced
6. 1 clove garlic, minced
7. 1 pound ground turkey breast
8. Salt & black pepper, to taste
9. 1 tsp Italian seasoning
10. 1 tsp crushed red pepper flakes
11. ½ tsp dry oregano
12. 3 oz tomato paste (about half a small can)
13. 1 cup red wine (can substitute beef or chicken broth)
14. 1 (28 oz) can crushed tomatoes
15. ½ cup light cream (or any milk of your choice)
16. 1 tbsp chopped fresh flat-leaf parsley, plus more for garnish
17. 1 tbsp chopped fresh basil
18. ½ cup grated parmesan cheese
19. 3-4 medium zucchinis, spiralized into thin noodles

Instructions

1. Cut the tops off of the 3 heads of garlic, drizzle with a bit of olive oil, and wrap tightly in foil. Place in a 400 degree fahrenheit oven for about 40 minutes, until soft, sweet and golden-brown. Unwrap garlic and let cool slightly until you are able to handle them.
2. Squeeze the cloves from the papers into a small bowl. Mash into a paste and set aside.
3. Drizzle about 3-4 tablespoons of oil in a large sauce pan or dutch oven over medium heat. dd the chopped onion, celery and carrot. Stir and allow them to cook for about 10-12 minutes, until softened and golden-brown.
4. Next add your 1 clove of minced garlic. Stir and allow to cook for 1 minute.
5. Add your ground turkey. Stir and break up until small pieces. Stir frequently and cook until meat is no longer pink, about 5 minutes.
6. Next, add your oregano, Italian parsley, salt and pepper.
7. Next add your crushed red pepper flakes. Mix well.
8. Next add your tomato paste. Stir until well combined. Cook for 1-2 minutes.
9. Next, add your red wine. Reduce sauce for 1-2 minutes, until it thickens.
10. Add your can of crushed tomatoes, light cream and roasted garlic paste.
11. Place the lid on partly askew to allow just a little steam to escape. Simmer the sauce on low for about 30 minutes, stirring every now and then.
12. Add your chopped basil, parsley and parmesan cheese. Stir to combine and remove from heat.
13. Add your spiralized zucchini noodles to the sauce. Mix gently to combine.
14. Serve in bowls and garnish with more chopped parsley and grated parmesan.

Notes

1. I prefer my noodles a little on the firmer side, so I serve it right away. If you want soft zucchini noodles, leave in the sauce for a few minutes and the heat will soften them.
2. If you don't have a spiralizer, you can julienne the zucchini or chop into thin slices using a mandolin.

By Claudia's Cookbook

Adapted from The Cozy Apron

Adapted from The Cozy Apron

Claudia's Cookbook http://www.claudiascookbook.com/