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Turkey Bolognese with Zucchini Noodles


4 teaspoons olive oil, divided
½ pound fat-free ground turkey
½ teaspoon salt, divided
1 medium carrot, chopped
1 medium onion, chopped
2 garlic cloves, minced
1 can (14.5 ounces) diced tomatoes
1 package (9 ounces) vacuum-packed cooked lentils
⅓ cup plus 2 Tablespoons water, divided
1 Tablespoon sun-dried tomato paste, or minced sun-dried tomatoes (not oil packed)
2 Tablespoons chopped fresh oregano, plus extra for garnish
¼ teaspoon plus ⅛ teaspoon freshly ground black pepper, divided
3 medium zucchini, cut into thin lengthwise ribbons using vegetable peeler
4 Tablespoons grated Parmesan cheese

Heat 2 teaspoons oil in large skillet over medium-high heat. Add turkey and ¼ teaspoon salt and cook, stirring often, until no longer pink, about 3 minutes. Add 1 teaspoon oil, carrot, and onion and cook, stirring often, until carrot and onion are softened, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, 30 seconds.

Add tomatoes, lentils, ⅓ cup water, tomato paste, oregano, ⅛ teaspoon salt, and ¼ teaspoon pepper. Simmer, stirring occasionally, about 3 minutes, adding additional water if needed to prevent sticking.

Meanwhile, combine zucchini and remaining 2 tablespoons water in large microwavable bowl. Cover with wax paper and microwave on High until crisp-tender, about 2 minutes. Drain and transfer to large bowl. Add remaining 1 teaspoon oil, remaining ⅛ teaspoon salt, and remaining ⅛ teaspoon pepper; toss to coat.

Divide zucchini evenly among 4 plates; top evenly with sauce. Sprinkle evenly with Parmesan and garnish with oregano.

Makes 4 servings.