The Skinniest Pasta
This is way easier than it looks. I tried this once at a local restaurant and it was delish; however, I knew there was a little too much fat in the meat and the dish was covered in cheese. People, you don't have to cover healthy food in cheese for it to taste good... if you're making healthy food good! Here is pasta you will never feel guilty about.
Serves: 2 (or 3!)
Ready in: 15 minutes
You'll Need:
1 tablespoon olive oil
1/2 pound ground turkey breast
2 garlic cloves, crushed
1 bay leaf
1/4 teaspoon red pepper flakes
1 14oz can low sodium tomato sauce
2 large zucchini
grated parmesan cheese to serve
Here's How:
1. Preheat the olive oil in a large pot over medium high heat. Add the ground turkey and garlic, using a wooden spoon to break apart the meat. Add the bay leaf, red pepper flakes, and season with salt and pepper.
2. Add the tomato sauce, plus 3/4 cups of water to the pot, and bring to a simmer. Season with a little more salt and pepper.
3. Remove the ends from the zucchini, and cut each into 1/4-inch thin slices, lengthwise. (This is way easier if you have a mandolin, but not necessary.) Lay the slices flat on the cutting board, and use a sharp knife to slice into thin strips. They should look like fettuccine.
4. Add the zucchini to the sauce and toss for 3-5 minutes, or until the zucchini is slightly cooked, but still "al dente." Serve with a sprinkle of parmesan cheese.
Ready in: 15 minutes
You'll Need:
1 tablespoon olive oil
1/2 pound ground turkey breast
2 garlic cloves, crushed
1 bay leaf
1/4 teaspoon red pepper flakes
1 14oz can low sodium tomato sauce
2 large zucchini
grated parmesan cheese to serve
Here's How:
1. Preheat the olive oil in a large pot over medium high heat. Add the ground turkey and garlic, using a wooden spoon to break apart the meat. Add the bay leaf, red pepper flakes, and season with salt and pepper.
2. Add the tomato sauce, plus 3/4 cups of water to the pot, and bring to a simmer. Season with a little more salt and pepper.
3. Remove the ends from the zucchini, and cut each into 1/4-inch thin slices, lengthwise. (This is way easier if you have a mandolin, but not necessary.) Lay the slices flat on the cutting board, and use a sharp knife to slice into thin strips. They should look like fettuccine.
4. Add the zucchini to the sauce and toss for 3-5 minutes, or until the zucchini is slightly cooked, but still "al dente." Serve with a sprinkle of parmesan cheese.
