Keto Turkey Spaghetti
Savor a guilt-free twist on a classic comfort food with this Keto Turkey Spaghetti recipe! Featuring tender, protein-packed ground turkey and low-carb zucchini noodles (zoodles), this dish delivers a flavorful and satisfying meal perfect for anyone following a keto or low-carb lifestyle. The savory tomato-based sauce, infused with garlic, onions, and aromatic Italian seasoning, is perfectly balanced with a hint of spice from red pepper flakes. Lightly sautéed zoodles act as the ideal pasta alternative, while optional Parmesan and fresh basil provide the perfect finishing touch. Ready in just 35 minutes, this wholesome, gluten-free dinner is a quick and delicious way to stay on track without sacrificing flavor. Whether you’re meal prepping, catering to dietary needs, or simply looking for a healthy pasta substitute, Keto Turkey Spaghetti is your ultimate weeknight winner.
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Recipe Information
Ingredients
- 1 pound Ground turkey
- 4 medium Zucchini
- 2 tablespoons Olive oil
- 3 large Garlic cloves
- 1 small Yellow onion
- 1 14-ounce can Crushed tomatoes (no sugar added)
- 2 tablespoons Tomato paste
- 1 teaspoon Dried Italian seasoning
- 0.5 teaspoon Red pepper flakes
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Parmesan cheese (optional)
- 6 leaves Fresh basil leaves (optional, for garnish)
Instructions
Wash and dry the zucchini. Using a spiralizer or julienne peeler, create zucchini noodles (zoodles). Set them aside on a clean paper towel to absorb excess moisture.
Finely chop the garlic and the onion. Set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground turkey and cook for 6-8 minutes, breaking it apart with a wooden spoon, until fully cooked and no longer pink.
Remove the cooked turkey from the skillet and set aside. In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the chopped garlic and onion until fragrant, about 2-3 minutes.
Stir in the crushed tomatoes, tomato paste, dried Italian seasoning, red pepper flakes, salt, and black pepper. Allow the sauce to simmer for 5 minutes, stirring occasionally.
Return the cooked turkey to the skillet and mix it into the sauce. Simmer for another 5 minutes, allowing the flavors to meld together.
In a separate nonstick skillet, lightly sauté the zucchini noodles for 2-3 minutes over medium heat, just until softened. Avoid overcooking to prevent them from becoming watery.
Serve the turkey and tomato sauce over the zucchini noodles. Optional: Top with grated Parmesan cheese and fresh basil leaves for garnish.
Enjoy your keto turkey spaghetti immediately while warm!
Nutrition Facts
Calories |
1584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.9 g | 101% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 11031 mg | 480% | |
| Total Carbohydrate | 99.8 g | 36% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 73.1 g | ||
| Protein | 121.9 g | 244% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 959 mg | 74% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 3063 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
