Monday, February 10, 2014

Turkey Bolognese with Spiralized Zucchini Noodles

My daughter got us this kitchen gadget called a Spiralizer that you can make noodles out of raw vegetables.  I have used it once before but this was my first real recipe.  It is so easy and it was great to have something that resembled pasta but without the wheat.   This recipe is an adaptation from a recipe on the Inspiralized blog.  I had to adapt it because of allergies, but also because I wanted to.

This recipe is Gluten Free, Egg Free, Dairy Free and Paleo

Turkey Bolognese with Spiralized Zucchini Noodles
2 to 2-1/2 zucchini, blade C
1 pound ground turkey
2 tablespoons olive oil
1/3 cup red onion, chopped
2 carrots, diced
2 teaspoons red pepper flakes (less if you don't like it spicy)
2 cloves garlic, minced
2 - 14 ounce cans of diced tomatoes, do not drain
3 teaspoons tomato paste
1/4 cup water
1/3 cup fresh basil, chopped
1 tablespoon dried oregano
Sea salt
In a large skillet add olive oil and heat over medium high heat.  Add garlic and cook for a few seconds.  Add in red pepper flakes and onions, cook until they begin to soften about 2 minutes.  Add carrots and cook for 1 minute.  Add ground turkey and crumble it up as it cooks.  Continue to cook until the turkey is no longer pink and cook thoroughly.  Add in water and cook until it just about evaporates.  Add in tomatoes, tomato paste, oregano, and salt.  Bring to a boil and then lower heat and let simmer for 15 minutes.  Add chopped basil in the last 5 minutes of cooking.   Add zucchini noodles, toss to incorporate (it will be a little awkward at first, just keep trying to stir them in), and cook for about 4 minutes.  Serve.

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