Ingredients

The following ingredients have 5 Servings
  • 4 zucchini (spiralized)
  • 1 1/4 pounds ground turkey breast (or meat of choice)
  • 1 cup green bell pepper (diced)
  • 1 tbsp garlic (minced)
  • 1/4 tsp red pepper flakes
  • 2 cup baby spinach
  • 1 tsp extra virgin olive oil
  • 28 ounces crushed tomatoes
  • 2 tsp Italian seasoning
  • 1/4 tsp salt
  • 1/2 tsp pepper

Instruction

  • Heat a large skillet over medium heat with olive oil.
  • Add turkey breast, garlic, bell pepper and seasonings. Use a meat masher up the meat and cook until just browned 4-5 minutes.
  • Next add baby spinach and crushed tomatoes. Cook another 3 minutes then add zoodles to the skillet.
  • Using a tongs, stir in the zucchini noodles. Cook another 2-3 minutes until the zucchini are a slightly tender. You still want them to have a crunch.
  • Serve immediately or store in the refrigerator up to 3 days. I recommend for storing you store the zucchini noodles separately so if you know you are not eating the full meal, leave some out. The zucchini noodles soften 1 minute on high in a microwave.