Zoodles and Meat Sauce: A Classic Reinvented

Nothing says comfort food to me like spaghetti and meat sauce. There is something about it that warms the soul. But I know that the traditional dish can be heavy and leave me in a slump quickly after feeling satisfied.

So I gave it a twist! I don't ALWAYS avoid pasta. If I'm out at a restaurant that features homemade pasta, I'll indulge. Or if I'm home and really craving pasta, I'll make quinoa pasta (the regular stuff hurts my belly too much).

But, I LOVE making ZOODLES!! Last summer I picked up a vegetti (a cheap spiralizer) and making zoodles with it is my go to!

So here we have my reinvented dish.

Meat Sauce:
1 pound (give or take) ground turkey
1 tbsp italian seasoning blend (usually basil, parsley, time and oregano)
1 tsbp minced garlic
1 tsp olive oil
1 cup marinara sauce (I look for a brand with less than 5g sugar, less than 300 mg sodium, and no added crap)

Add olive oil to a pan on medium heat, add garlic and sautee. Add meat and seasoning mix. When somewhat browned add sauce, reduce to simmer.

Zoodles:
3 zucchini, peeled (you can leave skin on if you prefer)
1 tbsp garlic
1 tsp olive oil
1 tsp onion powder
2 tsp italian seasoning
himalayan salt and pepper to taste

Use vegetti to make zoodles. Add olive oil to a pan on medium heat, add garlic, sautee. Add zucchini and seasonings, sautee until slightly transparent and warmed through.

Makes 4 servings.

21 day fix servings:
1 red
1 green
1/2 tsp

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