Spaghetti and Zoodles with Vegetable Bolognese
Recipe type: Pasta
Prep time: 
Cook time: 
Total time: 
Serves: serves 4
Spaghetti and zoodles combined with a hearty vegetable and turkey bolognese sauce.
  • 8 oz. spaghetti noodles, cooked and drained
  • 2 zucchini, cut into noodles with a spiralizer
  • 1 large onion, chopped
  • 8 oz. lean ground turkey
  • 6 garlic cloves, minced
  • 1 green pepper, chopped
  • 8 oz. mushrooms, finely chopped
  • 1 (28 oz) can finely diced tomatoes
  • 3 T. red wine
  • 1 T. tomato paste
  • 1 t. parsley
  • 1 t. oregano
  • ½ t. fennel
  • 1 t. sea salt
  • 2 t. black pepper
  • 2 T. Parmesan cheese
  1. Cook the pasta according to the package directions. Drain and keep warm.
  2. Heat a large skillet over medium high heat. Spray it with cooking spray. Add the onion, ground turkey, and garlic. Cook for 5 minutes, stirring to break up the turkey.
  3. Add in the pepper and mushrooms and cook for 10 minutes or until all of the liquid is going.
  4. Pour the tomatoes and red wine into the skillet and mix well. Stir in the tomato paste, oregano, parsley, fennel, sea salt, and pepper.
  5. Reduce heat to low and simmer for 15 minutes.
  6. Place 1 teaspoon of olive oil in a skillet over low heat. Add the zoodles and cook for 2 minutes. Add in the pasta and cook for 2 additional minutes.
  7. Place spaghetti and zoodles on a plate and top with the sauce. Sprinkle with Parmesan cheese.
Adapted from Cooking Light
Recipe by Hezzi-D's Books and Cooks at