Paleo Turkey Spaghetti
Elevate your weeknight dinner routine with Paleo Turkey Spaghetti, a healthy and flavor-packed twist on a classic comfort food. This recipe swaps traditional pasta for fresh zucchini noodles, creating a low-carb, gluten-free, and paleo-friendly dish that doesn't skimp on satisfaction. Ground turkey is simmered in a rich, herb-infused tomato sauce featuring garlic, onion, diced tomatoes, and a hint of spice, delivering a hearty meal that's both nourishing and delicious. Quick to prepare in under 40 minutes, this meal is perfect for busy evenings or meal prep and can be garnished with fresh parsley for an extra burst of color and freshness. Satisfy your cravings guilt-free and enjoy a wholesome, crowd-pleasing dish that showcases vibrant flavors and simple, wholesome ingredients!
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Recipe Information
Ingredients
- 500 grams Ground turkey
- 4 medium-sized Zucchini
- 2 tablespoons Olive oil
- 3 Garlic cloves, minced
- 1 medium-sized Yellow onion, chopped
- 400 grams Diced tomatoes (canned, no sugar added)
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoons Crushed red pepper flakes (optional)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Wash and dry the zucchinis. Using a spiralizer or julienne peeler, create zucchini noodles (zoodles). Set them aside on a paper towel to absorb excess moisture.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and chopped onion. Sauté for 2-3 minutes until the onion becomes translucent.
Add the ground turkey to the skillet. Cook for 5-7 minutes, breaking it up with a wooden spoon, until browned and fully cooked. Drain any excess liquid, if needed.
Stir in the diced tomatoes, tomato paste, dried oregano, dried basil, crushed red pepper flakes (if using), salt, and black pepper. Mix well and reduce the heat to low. Let the sauce simmer for 10-12 minutes, stirring occasionally.
In a separate skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until just tender. Do not overcook; they should remain slightly crisp.
Divide the zucchini noodles among serving plates. Top with the turkey tomato sauce.
Garnish with fresh parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
1421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.2 g | 86% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 355 mg | 118% | |
| Sodium | 11194 mg | 487% | |
| Total Carbohydrate | 97.2 g | 35% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 74.9 g | ||
| Protein | 109.2 g | 218% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 280 mg | 22% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 3009 mg | 64% | |
*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.
