Veggie Noodles & Marinara Sauce Skillet (Biphasic & Low FODMAP)

This Veggie Noodles & Marinara Sauce Skillet is an easy and delicious way to get your servings of vegetables! It’s Biphasic, Low FODMAP, and Paleo friendly and doesn’t contain any gluten, grains, dairy, nuts, or sugar.

This Veggie Noodles & Marinara Sauce Skillet was another go-to recipe for me when I was in the most restrictive phase of the Biphasic diet. I pretty much ate this multiple nights every week for the first month! It was an easy way to eat a variety of vegetables while also still feeling like I was eating a pasta-like dish! Although I am done with the most restrictive phase of this diet, I plan on continuing to eat this meal regularly!

Ingredients:

• Ground turkey
• Zucchini
• Shredded carrots
• Red cabbage
• Green cabbage
• Fody Foods Low Fodmap Marinara Sauce
• Extra virgin olive oil

Tailoring this Recipe to Your Diet

If you are not following the Biphasic diet, there are several ways you can customize this recipe. For example, you can add in some gluten free, grain free or regular noodles. Some of my favorite grain free pasta options are buckwheat, chickpea, and cassava flour. There are also so many different gluten free pasta options, like rice, corn, quinoa & so many more!

This recipe can also be made vegan and plant based by simply not adding the ground turkey. It is still filling and delicious without the meat. Another option is to replace the meat with beans! I love this recipe because it really gives you a foundation to add or replace any of the ingredients as needed. Just note that if you do add more ingredients, you may need a little extra marinara sauce!

What Kitchen Appliances are Needed?

To make this dish, you will need to a vegetable spiralizer and skillet. If you don’t have a vegetable spiralizer, you can buy the pre-packaged zucchini noodles at the grocery store. I like making them myself because I have found that they tend to be better quality and last longer. The Ontel Veggetti Spiral Vegetable Cutter is perfect if you are just spiralizing little portions (like this recipe). I also have the Spiralizer 5-Blade Vegetable Slicer which I love because it makes spiralizing veggies so easy!

Meal Prep Options

This recipe makes one serving because it will not reheat well. If you are looking to meal prep this dish for multiple dinners, multiply the ingredients for this recipe by the number of meals you want to make. Then spiralize the zucchini noodles and cut the green and red cabbage. Brown the ground turkey in the skillet and place in the refrigerator with the uncooked veggies. When you are ready to make this dish, follow the directions below starting on step two with heating the extra virgin olive oil in the skillet. By meal prepping ahead of time, this recipe should be ready in only 10 minutes!

Let’s Get Cookin’

• Step One: Add the ground turkey to the skillet and cook on high heat until browned. While the ground turkey is cooking, peel the zucchini and use a vegetable spiralizer to create the noodles. Skip this step if you bought prepared zucchini noodles at the store. Cut the red and green cabbage into small pieces.
• Step Two: Remove the ground turkey from the skillet. Add the extra virgin olive oil to the skillet and let it heat up for 1-2 minutes. Place the zucchini noodles and shredded carrots into the skillet with the heated oil and cook on high heat for 3-5 minutes until the noodles and carrots are soft. Add the red cabbage, green cabbage, ground turkey and marinara sauce. Continue to cook on medium heat for 5 minutes until the cabbage is tender.

This Veggie Noodles & Marinara Sauce Skillet is an easy dish that is satisfying and delicious. Make sure to tag me on Instagram @theglutenfreegrasses if you make this recipe!

-Kelsey