30-Minute Turkey Bolgonese Zucchini Noodles

• Gluten free

• Meat

  • 1 lb Ground turkey

• Produce

  • 2 tbsp Basil
  • 1 Carrot
  • 4 cloves Garlic
  • 1 Onion
  • 1 (28 oz can Tomatoes
  • 4 Zucchinis

• Canned Goods

  • 4 tbsp Tomato paste

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 1/2 cup Half-and-half cream

• Beer, Wine & Liquor

  • 1/4 cup Red wine

Found on wholeandheavenlyoven.com

Description

Ingredients

• 1/2 cup half-and-half cream
• 2 tablespoons basil
• 1 (28 oz) can crushed tomatoes
• 1/4 cup red wine
• 4 tablespoons tomato paste
• 1 onion
• 1 carrot
• 4 cloves garlic
• 1 lb ground turkey
• 4 zucchinis
• Salt and pepper to taste
• 1 lb ground turkey
• 1 medium onion, finely diced
• 1 medium carrot, finely diced
• 4 cloves garlic, minced
• 1/4 cup red wine
• 4 tablespoons tomato paste
• 1 can (28 oz) crushed tomatoes
• 1/2 cup half-and-half, warmed
• Salt and pepper to taste
• 2 tablespoons minced fresh basil
• 4 medium zucchinis, spiralized
• Grated Parmesan cheese for topping, optional

Directions

• In a dutch oven or large skillet over medium-high heat, brown ground turkey, onion, carrot, and garlic until meat is no longer pink and veggies are lightly caramelized, stirring occasionally.
• Reduce heat to medium and slowly add red win to deglaze the pan, scraping up browned bits with a spoon. Stir in tomato paste until incorporated, then add crushed tomatoes.
• Bring sauce to a simmer over medium heat, then slowly stir in half-and-half. Season with salt and pepper to taste and add basil. Keep sauce warm until ready to serve.
• Just before serving, add zucchini noodles to pot and gently stir to coat noodles. Cover pot and let stand no more than 5 minutes for noodles to soften, then serve noodles immediately with Parmesan cheese if desired. Enjoy!

Nutrition