Turkey Spaghetti Zoodles

A super simple one-pot dinner that's low calorie, low carb, paleo, gluten-free and takes just 10 minutes to make. This will be your go-to week night dinner! Serve immediately or store in the refrigerator up to 3 days.

Print Recipe

Prep Time 15

Cook Time 9

Total Time 24

Course lunch/dinner

Cuisine American

Servings 5 people

Calories 1515.3 kcal

Equipment

1 Large Skillet Essential for one-pot cooking.
1 Spatula or wooden spoon For browning turkey and stirring.
1 Chef's knife For dicing bell pepper and mincing garlic.
1 Cutting Board For preparing vegetables.
1 Tongs Ideal for tossing zucchini noodles gently.

Ingredients

Main

1 teaspoon extra-virgin olive oil
1 ¼ pounds ground turkey breast
1 cup diced green bell pepper
1 tablespoon minced garlic
2 teaspoons Italian seasoning
½ teaspoon ground black pepper
¼ teaspoon salt
¼ teaspoon red pepper flakes
3 cups marinara sauce
2 cups baby spinach leaves
4 zucchini cut into noodle-shape strands

Instructions

Heat olive oil in a large skillet over medium heat. Add turkey breast, green pepper, garlic, Italian seasoning, ground black pepper, salt, and red pepper flakes; cook and stir until turkey is lightly browned, 4 to 5 minutes.
Stir marinara sauce and baby spinach into the turkey mixture; cook and stir until marinara sauce is warm through, about 3 minutes.
Stir zucchini noodles into the sauce with tongs; cook and stir until the zucchini is slightly tender, 2 to 3 minutes.

Notes

To prevent a watery sauce, ensure your ground turkey is well-browned and any excess moisture has evaporated before introducing the marinara. Zucchini naturally releases water, so cook the noodles quickly—just until tender-crisp—to maintain their texture and avoid diluting the sauce. For an extra layer of flavor, consider deglazing the pan with a splash of red wine after browning the turkey. Finish with fresh basil or a sprinkle of Parmesan (if dietary restrictions allow) to enhance aroma and presentation.