A lighter version of a classic for either pasta or zoodles-- Barb L.

Serves: 4

Ingredients:

2 Tbsp Flying Olive Tuscan Herb, Garlic, Basil, Gremolata, Herbs de Provence or a Combination of Extra Virgin Olive Oils, divided

2 tsp minced garlic

1 peeled and finely chopped medium carrot

1 finely chopped celery stalk

½ finely chopped onion

1 pound ground chicken or turkey

1 ½ cups crushed tomatoes or 2 cans of diced tomatoes

2 tsp fresh basil or 1 tsp dried

1 tsp minced fresh oregano or ½ tsp dried

a pinch of red pepper flakes, if desired

Salt and pepper

2 pounds (about 4 medium) spiralized zucchini OR 1 pound spaghetti

Torn basil, chopped fresh parsley, or shredded or grated cheese, if desired

Directions:

If using spaghetti, cook it according to package directions. When done, drain and set aside.

Heat 1 Tbsp Flying Olive Extra Virgin Olive Oil of Choice in a large skillet over medium-high heat. Add the garlic, carrot, celery, and onion. Sauté 5 minutes or until tender.

Add the ground meat and cook 5-7 minutes or until the chicken or turkey is browned, stirring to crumble. Stir in the crushed or diced tomatoes, basil, and oregano. Simmer for 8-10 minutes. Season to taste with salt and black pepper.

Scrape the meat mixture into a bowl and cover it to keep it warm.

Wipe out the pan with a paper towel. Heat the remaining 1 Tbsp of Flying Olive Extra Virgin Olive Oil of Choice in the skillet over medium-high heat. Add the spiralized zucchini and sauté for 1-2 minutes or until heated through. Season to taste with salt and pepper.

Divide the zucchini or pasta noodles among 4 plates or bowls. Top evenly with the chicken/turkey sauce. Garnish with basil, parsley and/or cheese, if desired. Serve.

Submitted by Barb L.