This homemade spaghetti sauce recipe is lightened up with turkey, but is so flavorful you'd never know it!
Ingredients
375 gm
Pasta, whole wheat, dry
(or pasta of choice)
1 tbsp
Olive Oil, Extra Virgin
1 large
Yellow onion
(chopped; about 1 1/2 cups)
1/2 tbsp
Garlic
(minced)
454 gm
Ground turkey, extra lean
1/2 medium pepper(s)
Green bell pepper
(seeded and chopped)
1/2 medium pepper(s)
Red bell pepper
(seeded and chopped)
1 medium
Zucchini
(sliced and quartered)
1/2 package (227g)
Cremini (Italian) mushroom
(sliced)
1/2 tsp
Black pepper
1 can(28oz)
Crushed tomatoes canned
1 can(s) (28oz)
Diced tomatoes, low sodium, canned
1 can(s) (15oz)
Tomato sauce, canned
2 tbsp
Italian herb seasoning
Instructions
Cook pasta as per package instructions.
Heat oil in a large pot over medium heat. Add the onion and garlic and cook for 2 - 3 minutes to soften.
Meanwhile, add the ground turkey to a non-stick skillet and cook while breaking into small pieces with a spatula. While the turkey is browning, add salt and pepper.
Add the green and red pepper, zucchini, and mushrooms to the large pot with the onion mixture. Stir to combine and cook until the vegetables begin to soften.
When the ground turkey has finished cooking, add it to the pot with the vegetables.
Add the crushed tomatoes, diced tomatoes, tomato sauce and Italian herb seasoning. Bring to a boil, then reduce heat to low and let simmer uncovered for 30 minutes, stirring occasionally.
During the last 15 minutes of cooking time, add chopped fresh herbs.
Serve sauce over pasta and garnish with chopped parsley.
