Zucchini & Carrot Noodle Pasta

I’ve always wanted to make zucchini noodles and last night was the night to do it.  I also found that I had a couple of leftover carrots, so I figured why not make noodles with that, as well!? I added some ground turkey-which has a much better flavor than ground chicken and a delicious dinner was made!

IMG_3965

Ingredients:

1/2 Pound Ground Turkey Breast
1 Zucchini (Medium Size) Julienned
2 Carrots Julienned or Shaved with a Vegetable Peeler
6 Baby Bella Mushrooms Sliced Thin
3 Cloves Garlic Diced
1 Sweet Onion Chopped
2 Vine Tomatoes Chopped
1 1/4 Cup of Water
2 Tablespoons Tomato Paste
1 Bunch Basil – about 2-3 Tbsp.
¼ Cup Grated Parmesan Cheese
2 Tbsp. Cream Cheese (At Room Temperature)
2 Tbsp. Olive Oil
Hot Sauce
Salt and Pepper

Instructions:

1.  Brown the meat in a large sauce pan with a tablespoon of olive oil on medium high heat.  Season with salt and pepper.  I break the meat up pretty small so that it blends with the sauce evenly.  When it reaches your desired color, remove with a slotted spoon from heat.
2.  Reduce heat to medium and add remaining olive oil to the pan.  Cook onions for 5 minutes before adding the garlic. Season with salt and pepper.  Then cook for another 3-4 minutes.
3.  Add tomato paste to the pan and cook until combined, about 3-4 minutes.
4.  Add tomatoes, mushrooms, cooked turkey and 1 cup of water.  Season with salt and pepper.  Reduce to a simmer and cook for about 12-15 minutes until the sauce has reduced by 1/4-1/2.
5.  When the sauce has reduced add in the cream cheese and cook for 2 minutes until combined.
6.  Stir in the zucchini and carrot noodles.  Add remaining 1/4 cup of water, basil, Parmesan cheese and a few dashes of hot sauce.  Taste for seasoning.
7.  Cook “noodles” for 6-8 minutes in the sauce.  You may want to cover the pan for half the time to make sure the zucchini cooks through.
8. Serve with Parmesan cheese and Basil as a garnish.

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