When I think of March, I always think of the saying that all of my elementary school teachers said around this time of year: “in like a lion, out like a lamb.” Despite our crazy North Carolina weather, this saying (usually) rings true. March begins with freezing cold temperatures and occasionally some snow, but by the time it’s over, the temperatures are wonderfully spring like.
March is typically the last time I’ll make this recipe until the weather gets cold again. My turkey spaghetti with zoodles recipe is a personal favorite of mine because a) it’s healthy, b) super easy, and c) it’s one of the first recipes I came up with all by myself! My husband is not a fan of spaghetti in general—and especially spaghetti without “real” noodles. So, I made this recipe for an intimate group of girlfriends for one of our monthly supper club gatherings. I had equally as much fun setting the table as I did cooking the meal! Quality time with girlfriends, good food and an even better glass of wine is invaluable!
Turkey Spaghetti with Zoodles
- 1 lb lean ground turkey
- 1 jar of pasta sauce (I like to go with an organic version)
- 1 can of diced tomatoes with green chilies
- 1 small (6 oz) can of tomato paste
- Italian seasoning to taste
- 5-6 zucchini
Brown the ground turkey and drain. Add browned turkey to a pot with a jar of pasta sauce, diced tomatoes and tomato paste. Stir, cover and let simmer for at least 20-30 minutes. Stir occasionally. Add Italian seasoning to taste.
Use a spiralizer to make your zucchini into zoodles! Place all the zoodles in a large glass bowl and microwave for 5 minutes. Stir, and microwave for 2-minute increments until heated through.
Top your zoodles with sauce and Parmesan cheese if desired. Serve with a side salad, the bread of your choosing, and a glass of your favorite red wine. Enjoy!