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