Ground Turkey Pesto Yellow Squash and Zucchini Noodles

• Gluten free

• Meat

  • 1 lb Ground turkey

• Produce

  • 2 large cloves Garlic
  • 4 oz Mushrooms
  • 1 Red onion, medium
  • 3 1/2 lb Zucchini, small

• Canned Goods

  • 3 tbsp Tomato paste

• Condiments

  • 1/4 cup Pesto, prepared

• Baking & Spices

  • 1 Black pepper, Fresh cracked
  • 1/2 tsp Kosher or sea salt
  • 1 Red pepper flakes

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 1/2 cup Parmesan cheese, grated

Found on reluctantentertainer.com

Description

Ingredients

• 3.5 lbs. small zucchini (and yellow squash), cut into noodle strips with a spiralizer or mandolin (I used organic from Costco)
• 3 Tbsp. olive oil
• 1 medium red onion, minced
• 2 large cloves garlic, minced
• 4 oz. mushrooms, sliced
• 1 pound ground turkey
• 3 Tbsp. tomato paste (I used DeLallo’s Sweet Tomato Basil Paste, but you can use regular tomato paste)
• 1/4 cup prepared pesto (I buy at Costco)
• 1/2 teaspoon kosher or sea salt, or more to taste
• Fresh cracked black pepper, to taste
• 1/2 cup grated Parmesan cheese, or to taste
• Crushed Red Pepper Flakes

Directions

• Make the squash and zucchini noodles using a spiralizer. In a large frying pan over medium-high heat, add 1 tablespoon of olive oil, and saute the zucchini noodles until tender, stirring regularly, about 2-3 minutes. Lightly salt and pepper; set aside. In the same pan over medium-high heat, add olive oil, onions, mushrooms, and garlic. Cook until translucent. Set aside. In the same pan over medium-high heat, cook the ground turkey until light brown, about 5 minutes. Lightly salt and pepper. Add tomato paste, prepared pesto, and tomato paste to the meat and mix together. Add in the onion and mushroom mixture to the meat; gently stir and heat on low heat for about 2-3 minutes. Serve the sauce over the zucchini noodles. Sprinkle with Crushed Red Pepper Flakes and Parmesan cheese.