- Richard Costes
Turkey Bolognese with Zucchini Noodles

(Cooking for 4.)
TIPS: This is my lunch for the week! It should keep in the fridge for 4 days - I would just recommend storing the noodles and bolognese separate so the noodles dont get too soggy.
INGREDIENTS
3 medium zucchini spiralized into noodles
Parmesan cheese
olive oil
1 large onion, chopped
4 cloves garlic, minced
1 tbsp Italian seasoning
If you want to make your own - it is 2 parts basil, oregano, parsley - and 1 part rosemary, thyme, red pepper flakes and 1/3rd part garlic powder
1 lb lean ground turkey
8 oz mushrooms, chopped
salt
1 15 oz can crushed tomatoes
1 5 oz can of tomato paste
1/2 cup of chopped parsley (or basil - I used parsley this time because I had a lot left over from last week)
DIRECTIONS
Heat oil in skillet over medium heat and then add onion and cook until softened (about 5 mins)
Stir in garlic and Italian seasoning and cook until fragrant (about 1 min)
Add turkey, mushrooms, and a good pinch of salt
Cook, crumbling the turkey with a spoon and stirring until the turkey is no longer pink and mushrooms are cooked (about 10 mins)
Increase heat to medium high and stir in the tomatoes and tomato paste - continue to cook, stirring occasionally, until sauce is thickened (about 5 minutes)
Stir in parsley
Heat up the noodles in a separate pan until cooked through
If you are microwaving this later in the week - dont saute the noodles now - they'll just get soggy. Microwave them alongside the bolognese.
Plate the noodles, add the bolognese on top and top with Parmesan cheese