Zuccchini noodles with meat mushroom tonato sauce

Ingredients

• Zucchini

  Summer squash, includes skin, raw

  3 large or 969g

• Tomato paste

  Canned, without salt added

  2 tbsp or 32g

• Basil

  Fresh

  1 cup leaves, whole or 24g

• Mushrooms

  Portabella, raw

  1 cup diced or 86g

• Onions

  Young green, tops only

  1 cup chopped or 71g

• Garlic

  Raw

  2 cup or 272g

• Tomatoes

  Red, ripe, raw, year round average

  5 plum tomato or 310g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Ground turkey

  Poultry food products, raw

  1 lb or 454g

Directions

1. Run 3 large zucchini's through a spiralizer to create noodles. {if you do not have a spiralizer you can use a grater} Set aside.
2. Heat a large saucepan to medium high heat.
3. Add 1 tablespoon of olive oil to pan then the chopped onions. Saute until translucent, about 2-3 minutes.
4. Next add minced garlic cloves, saute for 30 seconds and add sliced mushrooms.
5. Cook until mushrooms are browned, about 4-5 minutes.
6. Next add ground turkey and saute until cooked through, about 5-6 minutes.
7. Add whole plum tomatoes and 2 tablespoons of taste paste, break up the tomatoes with a spoon in the pot. Season with salt & pepper to taste.
8. Simmer sauce for 10 minutes.
9. In the meantime, heat a large skillet to medium high heat. Add 2 tablespoons of olive to oil.
10. Immediately add the zucchini noodles and flash saute them for 2-3 minutes, stirring the whole time.
11. Remove from pan and let sit, drain any excess water f
12. Finish off the meat mushroom sauce with freshly chopped basil.
13. Serve zucchini noodles with meat mushroom tomato sauce.

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