A yummy, low carb and lightened up version of the Italian classic, this Low FODMAP Spaghetti and Zoodles recipe is great for an easy, weeknight meal!
Ingredients
2 tbsp
Extra virgin olive oil, garlic-infused
567 gm
Ground turkey, lean
1 can(s) (14oz)
Diced tomatoes, canned
(or 14.5oz)
1 tbsp
Italian herb seasoning, McCormick
(use Low FODMAP blend, garlic and onion free)
1 dash
Red pepper flakes
(optional)
3 medium
Zucchini
(spiralized, or roughly 3 cups or 396 grams)
Instructions
Heat olive oil in a large skillet over medium-high heat. Once hot, add ground turkey and brown until cooked, about 8 minutes.
Stir in diced tomatoes, Italian seasoning, and optional red pepper flakes. Bring to a boil, then reduce heat and simmer for 5 minutes.
Add zucchini noodles and stir to coat with sauce. Cook for 2-3 minutes until zucchini noodles are warm and just fork tender.
Serve; topping with optional basil chiffonade and parmesan.
Notes:
***low FODMAP serving of Pecorino is 60g. Parmesan has not been tested for FODMAPs.
Zucchini Noodles:
You can certainly make your own zucchini noodles (see below), however, a growing number of grocery stores are selling ready-to-use spiralized zucchini in their produce departments.
If you’d like to make your own, you can use a spiralizer. They’re usually about $20 and can be used to spiralize all kinds of fruits and veggies. Or, you can use a vegetable peeler.
