Go Back
Zoodles with Vegetable Bolognese

Spaghetti and Zoodles with Vegetable Bolognese

Spaghetti and zoodles combined with a hearty vegetable and turkey bolognese sauce.
No ratings yet
Print Pin
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Author: Hezzi-D

Ingredients

  • 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 Tablespoons red wine
  • 1 Tablespoons tomato paste
  • 1 teaspoon parsley
  • 1 teaspoon oregano
  • ½ teaspoon fennel
  • 1 teaspoon sea salt
  • 2 teaspoons black pepper
  • 2 Tablespoons Parmesan cheese

Instructions

  • Cook the pasta according to the package directions. Drain and keep warm.
  • 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.
  • Add in the pepper and mushrooms and cook for 10 minutes or until all of the liquid is going.
  • Pour the tomatoes and red wine into the skillet and mix well. Stir in the tomato paste, oregano, parsley, fennel, sea salt, and pepper.
  • Reduce heat to low and simmer for 15 minutes.
  • 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.
  • Place spaghetti and zoodles on a plate and top with the sauce. Sprinkle with Parmesan cheese.

Notes

Adapted from Cooking Light