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1/2 lb (box) angel hair or spaghetti pasta, cooked
1 lb. (about 2 medium) zucchini
1 lb ground turkey
1/2 cup artichoke hearts packed in water, drained and chopped
1/4 cup bagged sun-dried tomatoes (not packed in oil), chopped
2 tbsp. sliced Kalamata or black olives
2 tbsp. light Italian dressing
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. dried oregano
2 tbsp. crumbled feta cheese
Using a spiral vegetable slicer like the Veggetti, cut zucchini into spaghetti-like noodles. (If you don’t have a spiral veggie slicer, peel zucchini into super-thin strips, rotating the zucchini after each strip.) Roughly chop for shorter noodles.
Brown ground turkey over medium high heat. Add zoodles to the pan, stir and cook for five minutes.
Add all remaining ingredients except feta. Cook and stir until hot and well mixed, about 10 minutes. Dish onto plates and top with feta cheese.
See more at http://www.hungry-girl.com/weekly-recipes/greek-zpaghetti
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