This is an easy low-carb pasta with tomato meat sauce that is so yummy, and has a mild kick.
Ingredients
- 3 zucchini
- 1 tablespoon salt, or more as needed
- 1 pound ground turkey
- ½ teaspoon garlic salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- ¼ teaspoon red pepper flakes
- 1 teaspoon olive oil
- 1 teaspoon minced garlic
- 1 (14.5 ounce) can diced tomatoes
- 1 (3 ounce) can tomato paste
- 2 tablespoons balsamic vinegar
- 2 teaspoons dried parsley
- 1 teaspoon dried basil
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup small-curd cottage cheese
- 1 cup shredded mozzarella cheese
Directions
Step 1
Make zucchini noodles using a spiralizer or julienne peeler. Place noodles in a colander and cover liberally with 1 tablespoon salt. Let sit until noodles release some moisture, about 20 minutes. Rinse noodles and pat dry.
Step 2
Place ground turkey, garlic salt, garlic powder, onion powder, cayenne pepper, and red pepper flakes in a large oven-safe skillet over medium heat. Cook and stir until turkey is browned and juices run clear, about 5 minutes. Drain grease.
Step 3
Push turkey to the sides of the skillet to make an empty space in the center. Add olive oil and minced garlic; cook until garlic is fragrant, about 1 minute.
Step 4
Preheat oven to 400 degrees F (200 degrees C).
Step 5
Stir diced tomatoes, tomato paste, balsamic vinegar, parsley, basil, Italian seasoning, 1/2 teaspoon salt, and black pepper into the skillet. Bring to a boil; cook until sauce thickens, about 15 minutes. Stir in noodles. Cover with cottage cheese. Sprinkle mozzarella cheese evenly on top.
Step 6
Bake in the preheated oven until cheese is melted, about 15 minutes. Turn on broiler and broil until cheese is golden brown, about 2 minutes. Remove from oven and let sit for 5 to 10 minutes before serving.
Cook’s Notes:
Ricotta cheese can be used in the place of cottage cheese, and ground beef or ground chicken can replace the ground turkey if desired. Substitute 1 tablespoon chopped fresh basil for the dried if preferred.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 380 | |
% Daily Value * | |
Total Fat17g | 22% |
Saturated Fat7g | 35% |
Cholesterol110mg | 37% |
Sodium3074mg | 134% |
Total Carbohydrate17g | 6% |
Dietary Fiber4g | 13% |
Total Sugars10g | |
Protein40g | |
Vitamin C38mg | 191% |
Calcium358mg | 28% |
Iron6mg | 32% |
Potassium1063mg | 23% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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