6 Tbsp. Brummel & Brown Original Spread
1/2 cup chopped onion
1/2 cup chopped carrots
1/2 cup chopped celery
3 cloves garlic, minced
2 tsp. dried Italian seasoning
1/2 tsp. salt
1/4 tsp. pepper
8 ounces ground turkey
4 vine-ripened tomatoes, chopped, about 4 cups
1/4 cup white wine
1 lb. zucchini noodles or sweet potato noodles
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.
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