Description
A hearty and healthy Turkey Spaghetti recipe featuring lean ground turkey simmered in a rich tomato sauce with fresh vegetables and Italian herbs, served over perfectly cooked spaghetti. This dish is a delicious and protein-packed twist on classic spaghetti, making it a family-friendly meal that’s quick and easy to prepare.
Ingredients
Units
Scale
Spaghetti
- 1 lb. spaghetti
Turkey Sauce
- 1 lb. ground turkey
- 1 tablespoon olive oil
- 2 tablespoon balsamic vinegar
- 1/2 cup yellow onion, grated or finely chopped
- 1/4 cup carrot, grated or finely chopped
- 4 garlic cloves, minced
- 2 15 oz. cans tomato sauce
- 1-1/2 teaspoon dried parsley
- 1-1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/4 cup parmesan cheese, grated
Instructions
- Cook Spaghetti: Cook spaghetti according to package instructions until al dente. Drain the spaghetti and set it aside while you prepare the sauce.
- Sauté Vegetables: Heat olive oil in a large saucepan over medium heat. Add the grated carrot and chopped onion to the pan. Drizzle with balsamic vinegar, cover, and cook for a few minutes until the vegetables become tender, stirring occasionally to prevent sticking.
- Cook Turkey and Garlic: Add minced garlic and ground turkey to the sautéed vegetables. Cook thoroughly until the turkey is no longer pink, about 10 minutes, breaking it up as it cooks.
- Add Sauce and Seasonings: Stir in the tomato sauce, dried parsley, dried basil, dried oregano, black pepper, salt, and grated parmesan cheese. Cover and let the sauce simmer gently over very low heat for 10-15 minutes, stirring occasionally to meld the flavors.
- Serve: Spoon the turkey sauce generously over the cooked spaghetti. Serve hot and enjoy a comforting plate of Turkey Spaghetti.
Notes
- Grating the onion and carrot finely helps them blend smoothly into the sauce, adding sweetness and texture.
- You can substitute ground turkey with ground chicken or lean ground beef if preferred.
- For a spicier version, add red pepper flakes during cooking.
- Leftover sauce can be stored refrigerated up to 3 days or frozen for up to 3 months.
- Use freshly grated parmesan for the best flavor and texture.
