Zucchini Noodles With Quick Turkey Bolognese Food

TURKEY BOLOGNESE WITH VOODLES

Steps:

• For the bolognese: In a stockpot, combine the ground turkey, tomato sauce, tomato paste, chili powder, salt, Italian seasoning, pepper, garlic, bay leaf, carrot, onion and 1/2 cup water. (Do not brown the turkey; everything goes in at once.) Cover, bring to a simmer and simmer over medium heat, stirring occasionally, until just slightly thickened, about 1 hour. Remove the bay leaf and stir in the parsley.
• For the voodles: Cut the zucchini into noodles using a julienne peeler or a spiral slicer.
• Heat a large skillet over medium-high heat; spray with cooking spray or drizzle with a little olive oil. Add the voodles and saute about 1 minute. Season with a little salt and pepper. Using a ladle, add the sauce and toss to coat.
• Add a few tablespoons of grated Parmesan and serve.

ZUCCHINI NOODLES WITH QUICK TURKEY BOLOGNESE

Steps:

• Prepare Quick Turkey Meat Sauce as directed.
• As the sauce cooks, divide zucchini noodles among 4 single-serving containers with lids (about 2 cups per container).
• Add 3/4 cup of the sauce and 2 tablespoons Parmesan to each container. Seal and refrigerate for up to 4 days.
• To reheat, vent the lid and microwave on High until the sauce is steaming and the noodles are tender, 2 1/2 to 3 minutes.