A (Slimming) Pasta Party

This week we are honing in our kitchen courage. Often it’s just us being nervous about how a new dish is going to turn out that keeps us from trying to make it.

Your homework: Make my fav low carb pasta to up your kitchen game. And just because it’s delicious doesn’t mean it’s bad for you (the opposite actually!).

Low-Carb Turkey Zucchini Pasta (1 serving) 

MACROS: 

19.2g Carbs

28.4g Fat

43.7g Protein 

(Calories: 507.2)


INGREDIENTS:

Ground Turkey - 5oz  

Zucchini Noodles - 200g (Butternut noodles work great too!) 

White onion - 40g 

Garlic clove - 1  

Tomato Paste - 15g 

Canned Chopped Tomatoes with herbs - 100g  

Parmesan - 25g  

Olive Oil - 10ml 

Seasoning: basil, oregano, 1 fresh bay leaf (if desired), chili flakes and cayenne pepper (if  desired) 

Photo by Kara Peak

INSTRUCTIONS: 

1). Put a saucepan on a medium heat and add 5ml of olive oil, add the onions, garlic clove and 2-3 sprigs of rosemary all finely chopped. Stir until the onions are translucent. 

2). Increase the heat to medium high and add the ground turkey and cook stirring for 4-5 minutes or until meat is lightly browned all over.  

3). Add the canned tomato, tomato paste, and the finely chopped basil, oregano and bay leaves. (If desired you can add a cube of chicken stock but I find the flavor great without!)

*You can also opt for chili flakes or cayenne pepper for some additional spice. 


4). Stir with a wooden spoon and bring to the boil, reduce to a gentle simmer and cover with a lid. 


5). Cook for 30-45minutes stirring occasionally until you have a rich, thick sauce.  


6). In the meantime, heat up another pan with a light spray of your oil spray of choice and throw in your zucchini noodles until they have softened and cooked through. (About 3-5 minutes.)


7). Serve the sauce on top of the zucchini noodles and enjoy!  


Jen Widerstrom, Founder


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BRAIN FOODJen Widerstrom