The Satisfying "Pasta" Dish You'll Make Again and Again

Season 6 Episode 608
Aired on 01/21/2017 | CC tv-pg
Sneak in an extra serving of vegetables with this zucchini pasta that's topped with a hearty turkey mushroom sauce and a healthy sprinkling of Parmesan.

Serves 4

  • 1 lb. lean ground turkey
  • 1/2 cup diced onions
  • 1 stalk of celery, chopped
  • 1 large carrot, peeled and chopped
  • 1/2 lb. of cremini mushrooms, roughly chopped
  • 1 (28 oz.) can crushed tomatoes
  • 1 tablespoon tomato paste
  • 1 tablespoon Italian seasoning
  • 1 tablespoon minced garlic
  • 2 tablespoons white sugar
  • 3 medium zucchinis
  • 3 tablespoons olive oil
  • 1/2 tablespoon ground black pepper
  • 1/2 tablespoon salt
  • 1 cup shaved Parmesan cheese for serving
  • 1/2 cup fresh basil, for garnish


    For the bolognese: Over medium­low heat, add 2 tablespoons olive oil to a large sauce pan.Once oil is warm, add onions, celery and carrots and cook for 4 minutes. Add the minced garlic and cook for an additional 6 minutes until the onions are golden and translucent.Add the mushrooms and cook for 5 minutes until the mushrooms are softened.

    Increase heat to medium and add the lean ground turkey and Italian seasoning to the pan. Mix all the ingredients together until the turkey is broken loose. Allow the turkey to brown.Add crushed tomatoes, tomato paste, salt, pepper and sugar for taste.

    Reduce heat to low and cook the Bolognese sauce. Stir occasionally for 10–15 minutes.

    For the zucchini pasta: While sauce cooks, use a spiral vegetable slicer to cut zucchini into thin noodle slices. Add 1 tablespoon of olive oil to a second pan and sauté zucchini on medium heat for 2 minutes or until they are al dente.

    In a dinner bowl, plate the zucchini noodles, top with turkey Bolognese and garnish with Parmesan cheese and basil. Serve immediately.