Directions

• Melt 4 Tablespoons Brummel & Brown Spread in large non-stick skillet over medium high heat. Cook onion, carrots, celery, garlic, Italian seasoning, salt and pepper until vegetables are crisp-tender, about 7 minutes, stirring occasionally.

• Add ground turkey and cook until no longer pink, breaking up into small pieces.

• Stir in tomatoes and wine and bring to a boil. Reduce heat to medium and cook, covered, until vegetables are tender and a chunky sauce has formed, about 20 minutes, stirring occasionally.

• Meanwhile, melt remaining 2 Tablespoons Brummel & Brown Spread in a separate large non-stick skillet over medium-high heat and cook zucchini noodles until just softened, about 1 minute. Serve noodles with sauce.

• Tip: You can substitute ground chicken, soy, or seitan crumbles for ground turkey to change up this recipe! Zucchini noodles can also be substituted for any kind of pasta.