Makes 2 Servings
Macros: 212 Cal, Fat 12g, Carbs 7g, Fibre 2g, Protein 17g
1/3 tsp Extra Virgin Olive Oil
151 grams Extra Lean Ground Turkey
3/4 cup Marinara Sauce
2/3 Zucchini (medium, spiralized)
2 2/3 tbsps Ricotta Cheese Sea Salt & Black Pepper (to taste)
Heat the oil in a non-stick skillet. Add the turkey and break it up as it cooks until it's browned through, about five minutes.
Add the marinara sauce and simmer on low for ten minutes. Add the zucchini noodles and cook for another three to four minutes, or until your desired tenderness.
Stir in the ricotta cheese. Season with salt and pepper and enjoy!
Leftovers: Refrigerate in an airtight container for up to four days.
Serving Size: One serving is equal to 3/4 cup.
Dairy-Free: Omit the ricotta cheese.