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Vine-Ripened Tomato Turkey Bolognese with Zucchini Noodles

  • Cooking time
  • Prep time
  • Servers 4
recipe image Vine-Ripened Tomato Turkey Bolognese with Zucchini Noodles

Ingredients

  • 6 Tbsp. Brummel & Brown® Spread, divided
  • 1/2 cup chopped onion
  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery
  • 3 cloves garlic, minced
  • 2 tsp. dried Italian seasoning
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 8 ounces ground turkey
  • 4 vine-ripened tomatoes, chopped, about 4 cups
  • 1/4 cup white wine
  • 1 lb. zucchini "noodles" or sweet potato noodles
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg

Instructions

  1. Melt 4 Tbsp. Brummel & Brown® Spread in large nonstick skillet over medium-high heat and cook onion, carrots, celery, garlic, Italian seasoning, salt and pepper, stirring occasionally, until vegetables are crisp-tender, about 7 minutes.
  2. Add ground turkey and cook, breaking up chunks with wooden spoon, until no longer pink.
  3. Stir in tomatoes and wine and bring to a boil over medium-high heat. Reduce heat and cook, covered, stirring occasionally, until vegetables are tender and sauce is slightly thickened, about 20 minutes.
  4. Meanwhile, melt remaining 2 Tbsp. Spread in another large nonstick skillet and cook zucchini "noodles", stirring occasionally, just until softened, about 1 minute. Serve noodles with sauce.
FROM THE KITCHEN

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