In my humble opinion, if anyone is on a low-carb diet, eating Paleo, etc., and they tell you they don’t miss eating pasta, they are lying. I miss pasta. But I also know that, when presented with a plate of it, my mouth becomes a garbage disposal and in about 10 minutes I feel over-stuffed, bloated, and overall not so hot. This year, the birthday fairies (thanks, mom and dad!) gave me a veggie spiralizer! I had this sucker on my wishlist for quite a while, and if you read any health-foodie blogs or follow similar Instagram accounts, you know that they are all the rage these days. (There are tons of different kinds out there.) Well, let me tell you – the hype is real. This thing is awesome. I’m not going to tell you that zucchini tastes like linguine, because it doesn’t. But the texture is a really great substitute and you can get pretty creative with the kinds of dishes you can make.
There are lots of ways to eat zucchini noodles. (There are also lots of different kinds of veggies you can make into noodles!) Pictured, the zucchini is raw, which is nice if you want that little bit of crunch (al dente, perhaps?). You can also place the noodles in a strainer, salt them, and strain off most of their liquid, making them softer. I have to say, my all-time favorite way is to saute them in a little olive oil with some minced garlic (or spaghetti aglio e olio, if you parli italiano….which I don’t).
The thing with zucchini noodles is that you have to give them some oomph in terms of sauces. I set out to do just that, with a SUPER EASY turkey bolognese. Adding a bit of Worcestershire at the end gives the sauce a nice, deep, rich flavor.
Of course you can use ground beef if you want, keeping it a more traditional bolognese, and of course you can pile this atop the real deal pasta if you want!
- 1 lb. lean ground turkey
- 1 medium onion, diced small
- 2-3 cloves garlic, minced
- 2 medium stalks celery, diced small
- 2 small medium carrots, diced small
- 1 large can (28 oz.) crushed tomatoes
- 2 Tbsp tomato paste
- 1 Tbsp Worcestershire sauce
- 1 Tbsp dried oregano
- 1 Tbsp dried basil
- salt and pepper to taste
- Heat a large pan (or dutch oven) over medium-high heat.
- Swirl olive oil in the pan to coat. Add onion, celery, and carrots and cook until beginning to soften.
- Add garlic and turkey, and break apart with a spoon or spatula. Season with salt and pepper.
- Cook until turkey is mostly cooked through, then add the crushed tomatoes, tomato paste, Worcestershire sauce, and herbs. Taste for seasoning, then turn heat to low. Let simmer until some liquid has cooked off and sauce is nice and thick!