Credit: Jen Cochran
Recipe:
1 zucchini
1 yellow squash
1 red bell pepper
1 yellow bell pepper
2 Tbsp of Kosher salt (to taste)
Ground black pepper to taste
2 Tbsp of olive oil
1 29oz can of tomato sauce (Target brand only has 2g of sugar)
1 cup of water
4 Tbsp of onion chives (or to taste)
7-8 garlic cloves (or to taste)
1 tsp of Rosemary
1 handful of fresh parsley
1 Tbsp of Tarragon
1 package of Jenny-O Turkey Italian Sausage (20oz)
1 package of Jenny-O lean ground Turkey (20oz)
- Use a potato peeler to make long noodle like slices of the zucchini & yellow squash. Stop when you reach the seeds and discard unless you have a use for them. I put them in my compost.
- Put zucchini and yellow squash noodles in a strainer in the sink. Give a good coat of salt (1/2 to 1 Tbsp of Kosher salt) to release water & gently mix (I used my hands). Let sit. Mine sat about 10-15 mins, I guess.
- While noodles are sitting, bring a pot (pasta pot) of water to boil. And chop bell peppers.
- When water starts to boil, rinse the noodles in cold water to remove some of the salt and put noodles in boiling water for one minute.
- After one minute, remove, strain, and immediately rinse with cold water to stop the cooking.
- In the pot, heat a Tbsp of olive oil and 2-3 sliced garlic cloves. Heat just long enough to soften the garlic, you don't want to brown the oil or garlic.
- Add noodles to olive oil and garlic pan. Toss right away. Add bell peppers to noodles and stir occasionally on medium heat for 5 mins.
- You can serve as is. For this meal I also completed the following steps to make spaghetti.
- Heat 1 Tbsp of olive oil (to help the turkey from getting too dry as it cooks) in a large pan or pot.
- Remove the sausage from the skin tubing so it can be ground and mixed with the lean ground turkey.
- Once pan is hot, add sausage and ground turkey.
- Season with salt and pepper to taste.
- Continue to mix and cook until meat is thoroughly brown.
Note: I typically chop my own tomatoes and make my sauce from scratch, but I was running low on time and decided to doctor a low sugar canned tomato sauce. Premade spaghetti sauces I found were loaded with sugar and unnecessary ingredients.
- Pour 29oz can of tomato sauce into a large food processor or blender.
- I added a cup of water by filling the tomato can 1/4 of the way twice so I could get all of the tomato sauce out of the can. Pour water into food processor.
- Chop about 4 Tbsp of onion chives (it was fresh in my garden; feel free to use what you like). Add to food processor.
- Add a handful of parsley to the food processor (again, it was fresh in my garden).
- Add 4-5 garlic cloves to the food processor.
- Toss one tsp of Rosemary in the food processor.
- Include 1 Tbsp of Tarragon in the food processor.
- Add salt and pepper to taste.
- Mix ingredients in food processor until you have your desired consistency.
- Pour ingredients from food processor to sauce pot on the stove and lightly heat and stir occasionally.
Now just build it... Noodles, then turkey, then pour sauce on top. Using the amounts above, I was able to make 8 servings, which included 5oz of turkey with each serving. Feel free to add, remove, change any of the herbs used to suit your liking. I just used what was on hand, and my family really enjoyed it! I hope you do, too!
Don't be intimidated by the meal. It came together quickly (something I did while home alone with my 2 year old) and was very easy. Enjoy!
