15-Minute Zoodles with Turkey Marinara

When I was a little thing (probably six or seven) someone asked me what my favorite food was and I told them escargot. They thought I was kidding. I wasn’t.

My parents raised me to eat what was in front of me and not complain, and I thank them every single day for that. They didn’t feed me “kid food” like mac and cheese and cut up hot dogs. I got clam sauce spaghetti and mussels and liverwurst sandwiches growing up. It was awesome. Sure, we ate the occasional mac and cheese or sloppy Joe’s dinner – we were expats living in Germany, we needed to hold on to some American normalcy.

I guess my point is that I’ve never been afraid to try anything different. New foods excite me. And using familiar foods in new ways also gets my motor going.

Like zoodles. This is my new favorite meal. I won’t even lie, the reason I haven’t posted on the blog in over a week is because this is the only thing I’ve eaten in that time frame. (Other than cheese curds, pizza and beer in honor of March Madness. ON WISCONSIN!)

These pair well with a very carby, butter, cheesy garlic bread because this is far too healthy on its own. Also cheap red wine because, again, Wisco is Final Four-bound!!!

Zoodles

15-Minute Zoodles with Turkey Marinara

Makes 1 serving

What you need:

-1 tsp olive oil
-4 oz 99% fat free ground turkey
-1/4 cup sliced baby bella mushrooms
-1/4 cup cherry tomatoes, sliced in half lengthwise
-1/4 cup diced onion
-1/2 medium-large zucchini, spiralized or thinly sliced
-1/2 cup marinara sauce (I use Prego Light Smart)
-handful of spinach
-1/2 oz fresh Parmigiano Reggiano

(NOTE: This is the spiralizer I have. Cheap, doesn’t make the most beautiful zoodles, but it gets the job done. If you want them pretty, splurge for the Paderno one.)

What you do:

1. Heat the olive oil in a medium-large saute pan over medium heat until shiny. Add your ground turkey and let cook most of the way (not really pink but not browned), about 5 minutes, then add mushrooms, tomatoes and onion. Continue cooking veggies and turkey, stirring frequently, for about 3-5 minutes until turkey is slightly browned and veggies are softened. (Note: You don’t want these to dry out, so you may want to add a splash of water, about 1-2 tbsp.)

2. Add zoodles to pan and combine with turkey and veggies until heated through, about 1-2 minutes.

3. Turn heat down to low and add marinara sauce and spinach. Continue stirring spinach has wilted and sauce is heated, about 1 minute.

4. Remove from heat and serve in a bowl. Top with fresh grated parmesan.

I’ve also made this with shrimp instead of ground turkey. It’s ridiculously good either way. Personally, I don’t miss real pasta in this dish at all.

Anyway, this has been my adventure and obsession in food for the past week. Back to liverwurst sandwiches tomorrow.