1 tablespoon avocado oil
1 ¼ pound ground turkey
2 tsp low sodium taco seasoning
Pink salt and black pepper
¼ teaspoon red pepper flakes
4 zucchini noodles or 1 bag frozen zucchini noodles
2 cups baby spinach leaves
2 medium tomatoes, chopped
½ onion, sliced
½ cup shredded parmesan
¼ cup basil leaves, sliced
1. If not using frozen zucchini, trim and spiralize the zucchini and cut to make length of spaghetti.
2. Heat oil in a large deep skillet over medium heat. Add ground turkey, pepper, taco seasoning, salt, red pepper flakes. Stir until turkey is lightly browned, 4-5 minutes.
3. Add the zucchini noodles and toss with pasta tongs and cook until al dente about 5-7 minutes. Be careful not to let the noodles cook any longer or else they become mushy.
4. Stir in the spinach. Then add the tomatoes, onion, basil and parmesan cheese. Cook for a few minutes. Add additional salt and parmesan to taste. Serve and enjoy!
Nutritional info per serving: serves 5
Protein: 29 g
Fat: 9 g
Carbs: 18 g