I am a pasta addict. I fight it and I win for awhile but I always fall back onto my bad ways. Well, no more! I finally got my hands on some quinoa pasta and it’s awesome! I cooked it up with some ribbons of zucchini and carrot and this dish of yumminess was born!
I love that you can enjoy a generous bowl of this and still enjoy that ‘clean’ feeling afterwards. You can’t get that with regular pasta and this is packed with nutrition.
I came up with this idea after chatting with my friend, Linda, while she was planning her next fabulous dinner party. We were talking pasta and I immediately started thinking of ways to make it healthier. I’ve got a seafood pasta casserole brewing in my head as well and hope to bring that to you soon. Thanks for the inspiration, Linda!
The carrot and zucchini ribbons are simply made with your every day potato peeler. Just peel from top to bottom of your veggie while keeping it flat. You can make them wide or narrow, your choice. Pop the ribbons in with the pasta in the last minute of cooking – it’s that easy!
I did not include tomato paste in my recipe but if you like yours a little thicker, feel free. I am not a fan of tomato paste and unless someone is twisting my arm, I usually leave it out. I used fresh herbs in this but if you don’t have fresh basil or oregano this is one of those rare occasions that I’ll give you a pass. But just this once! Fresh parsley on top is a must though.
If you want this gluten-free, be sure to get fresh parmesan and not the pre-shredded stuff because they will often included modified starch to prevent it from sticking together.
I hope you love this dish as much as I do and if you make it, I’d love it if you’d share your pics with me at #simplyfreshdinners on Instagram or Twitter. Cheers!
- 12 ounces quinoa spaghetti noodles
- 2 medium sized carrots, peeled into ribbons
- 1 large zucchini, peeled into ribbons
- 1 tablespoon extra virgin olive oil
- 1 small red onion, diced
- 1/2 red bell pepper, diced
- 2 cloves garlic, minced
- 1 stalk celery, diced
- 1 pound extra lean ground turkey
- 1/4 cup fresh basil, chopped (11/2 teaspoons, dried)
- 2 tablespoons fresh oregano, chopped (11/2 teaspoons, dried)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper
- 1 28 oz can petite diced tomatoes
- 1/4 cup Parmesan cheese
- small handful of fresh parsley, chopped
- Heat oil in large saucepan and saute onion, pepper, garlic and celery until soft; 5-6 minutes. Add turkey, basil, oregano, salt and pepper and cook until turkey is no longer pink. Add tomatoes and reduce heat to a simmer for 20 minutes.
- While sauce is simmering cook quinoa spaghetti according to package instructions. Add zucchini and carrot ribbons to pot for one minute at end. Reserve 1 cup of pasta water before draining. Rinse with cold water and set aside.
- Add pasta and ribbons to bolognese sauce and simmer covered for 3-4 minutes. Remove lid and plate individually. Garnish with Parmesan cheese and fresh parsley.
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23 Comments
Marie
November 2, 2015 at 8:16 amSounds delicious, Robyn! I haven’t ventured into quinoa pasta yet. We’ve gone to whole grain pasta instead of regular pasta. I’m sure this recipe would be great on that too. And your photos are fabulous! Have a great week!
Marie recently posted…How to Make Popcorn on the Stove Top {Sea Salt and Cracked Pepper}
Bam's Kitchen
November 2, 2015 at 9:08 amWhat a brilliant idea to add the crisp veggies just at the end of the pasta cooking process. I am all for some new delicious and healthy ways to serve up pasta. I actually make my boys my gluten free pasta all the time and they don’t even mind. Quinoa pasta is so much better than rice pasta. Have you ever added rice pasta to your pan and it just disappears… or disintegrates? I know my boys would love your delicious and nutritious dish.
Robyn
November 3, 2015 at 8:29 amI love the look of the ribbons,Bobbi, and now I try to incorporate them into everything, lol. I’m sold on the quinoa pasta and I agree, the rice pasta is just yucky. I was on it for awhile but then I started to realize it seemed tasteless! I know my nephews will love this because they called me after they saw it on IG, lol.
anita rivera
November 2, 2015 at 12:40 pmHello my friend!!!! I have never had quinoa ever so this is gluten free? I love pasta too but the sticky and heavy nature of it is simply not good for the digestion! The pictures are so inviting and gorgeous!
Robyn
November 3, 2015 at 8:26 amI think you would really enjoy quinoa, Anita, and it’s so versatile. I use it in so many things now and it’s super good for you! Thanks for your kind words, friend. I’m struggling with my shots these days!!
cheri
November 2, 2015 at 10:00 pmHi Robyn, love how you make everyday dishes so healthy, love your new look
cheri recently posted…Apple Napoleons
Robyn
November 3, 2015 at 8:25 amThanks so much, Cheri. I don’t want to give up the comfort foods! Now I must check out your Apple Napoleons. I cannot get enough of apples at this time of year.
Amy | Club Narwhal
November 3, 2015 at 11:19 amRobyn, this bowl looks GLORIOUS! I need to get my hands on some quinoa pasta (I’m also a pasta addict). I got a hand spiralizer for Whole 30 and have been using it non stop. Can’t wait to make this gorgeous dish!
Amy | Club Narwhal recently posted…Easy No Churn Monster Cereal Ice Cream
Robyn
November 4, 2015 at 8:03 amAwwh, you are too sweet, Amy, thank you! I was so thrilled to find this because I’m not willing to give up my addiction, lol.
I love the spiralizer too and often turn my veggies into pasta but this is a s special treat! So glad you enjoyed it!
Robyn recently posted…Turkey Bolognese with Quinoa Veggie Pasta
John/Kitchen Riffs
November 4, 2015 at 1:07 pmPasta addict here, too. Didn’t know about quinoa pasta — gotta try that. This is such a great dish — really tasty. And healthy! Thanks so much.
John/Kitchen Riffs recently posted…The Yale Cocktail
Robyn
November 8, 2015 at 7:53 amI”m going to have some discount coupons on my site soon for this brand, John, so I’ll be sure to let you know when the promotion comes along. Thanks so much for your visit and sweet words 🙂
Robyn recently posted…Chunky, Roasted, Curried Carrot and Tomato Soup with Halloumi Croutons
Angela @marathonsandmotivation.com
November 6, 2015 at 6:54 amThis looks delicious, can’t wait to give it a try!!
Robyn
November 8, 2015 at 7:54 amThanks, Angela. It’s my new fav!
Robyn recently posted…Chunky, Roasted, Curried Carrot and Tomato Soup with Halloumi Croutons
Linda
November 8, 2015 at 10:41 amRobyn, you are so welcome. Sorry I am just getting over here. This pasta looks amazing and so colorful. Healthy and so good! I love pasta too and I think most people do too. I guess you didn’t get your spiralizer back…..LOL Loving your new look and of course the beautiful photography. Love you lots from W.W. xo
Linda recently posted…Busy Tweaking Blogs
Lia
November 13, 2015 at 10:11 amReally delicious!
Lia recently posted…Zucca gratinata (ricetta contorno)
Stacey
November 13, 2015 at 1:48 pmThis is a beautiful, colorful and healthy dish 🙂 Your site is lovely with gorgeous photos. Will be back to peruse.
Stacey recently posted…Homemade Natural Facial Masks Winter Edition
Ramona W
November 13, 2015 at 7:13 pmI love low carb dishes like this and your quinoa and veggie pasta has really inspired me. 🙂 I am definitely giving zucchini ribbons a try. 🙂
Ramona W recently posted…Philly Cheese Steak and Potato Casserole
Shashi at RunninSrilankan
November 14, 2015 at 10:14 pmI simply LOVE the crisp veggie ribbons added into this dish – not only do they make for a fresh and healthy take, but they add so much texture too – and I adore texture! 🙂
Shashi at RunninSrilankan recently posted…Lime Yogurt Custard In Delicata Squash Boats
Shadi
November 16, 2015 at 11:47 amLooks so fresh and healthy! Definitely will try it 🙂 I have never used quinoa spaghetti noodles I’m sure I will love it!
Shadi recently posted…Crustless No butter Pumpkin Pie
Joy @ Joy Love Food
November 17, 2015 at 9:19 amThis looks so good with all the veggies, I’m going to have to get my hands on some of that quinoa pasta, sounds great!
Joy @ Joy Love Food recently posted…What’d You Do This Weekend? #43
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