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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 minutes
Cook Time 9 minutes
Total Time 24 minutes
Course lunch/dinner
Cuisine American
Servings 5 people
Calories 1515.3 kcal

Equipment

  • 1 Large Skillet A non-stick or well-seasoned cast iron skillet is ideal for even browning and easy cleanup.
  • 1 Spatula or wooden spoon For breaking up ground turkey and stirring ingredients.
  • 1 Cutting Board For dicing bell pepper and mincing garlic.
  • 1 Chef's knife Essential for precise dicing and mincing.
  • 1 Tongs For easily mixing and tossing zucchini noodles into the sauce.

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

Achieving a rich flavor base starts with thoroughly browning the ground turkey; avoid overcrowding the skillet to allow for proper caramelization. Deglaze with a splash of red wine or a spoonful of tomato paste for added depth if desired. The most critical step is the zucchini noodles: cook them minimally, just until 'al dente,' to prevent them from becoming watery and mushy. They continue to cook slightly from residual heat. For a vibrant finish, stir in fresh basil or oregano at the very end, and consider a drizzle of high-quality extra virgin olive oil before serving. Always taste and adjust seasoning throughout the cooking process, especially after adding the marinara.