2cupszucchini, shaved (either yellow or green zucchini)
8ouncesmushrooms, sliced
5garlic cloves, minced
1poundground turkey
2cupschicken stock
1/4cupthinly sliced fresh basil, divided
1teaspoonsugar
2cupsfresh tomatoes
4Tbsp.whipping cream
4teaspoonsunsalted butter
1teaspoonkosher salt
1teaspooncrushed red pepper
1lb. uncooked whole wheat spaghetti, we use DeLallo
1cupgrated Parmesan cheese
Instructions
Heat oil in a large skillet over medium-high heat. Add onion, shaved zucchini (use a potato peeler and cut ribbons), mushrooms, and garlic to pan; cook 4 minutes, stirring frequently. Remove from pan and set aside.
Add turkey to the same pan, cooking 3-5 minutes, stirring to crumble. Add stock, basil, sugar, and tomatoes to pan and stir. Add the vegetables back in; simmer 3 minutes. Stir in cream, butter, salt, and red pepper; simmer 1 minute.
While sauce cooks, cook pasta according to package directions. Divide noodles evenly on a platter and top evenly with sauce; sprinkle evenly with remaining 1/4 cup basil and cheese.