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Wednesday, March 21, 2018

Foodie Files: Veggie Speghetti

 Y'all know I am always on the hunt for easy weeknight recipes that are both healthy and can be made in under 30 minutes. I've been really craving Italian lately and found this delicious recipe that I just had to share. I love some pasta in every shape, form, and fashion. However, one of the things that deters me from making on a regular basis is that it's not always the best thing for me from a nutrition standpoint. Many Italian recipes can be high on the carbs and low on the protein and veggies. This recipe is a nice balance between all three of those things that makes it an ideal dish. And the best part- I threw it together in about 25 minutes after work earlier this week with enough to meal prep 3 additional meals! Score! Check out the recipe below and enjoy!

1 lb ground turkey
2 large handfuls of whole wheat thin spaghetti pasta (or whichever shape you have on hand)
1/2 jar of spaghetti sauce
1/2 of a medium sized red onion, chopped
1 bell pepper, chopped (any color is fine)
3 cups of fresh spinach OR 1 frozen box of spinach
1 8 oz. can of tomato sauce
2 TBSP of garlic salt or powder
1 TBSP of Italian seasoning

1. Spray a large skillet with cooking spray, brown the ground turkey with Italian seasoning for flavor.
2. Once the turkey is brown remove it from the skillet to cool.
3. Combine spinach, red onion, and bell pepper and sauté in skillet.
4. Add the ground turkey back into the skillet with veggies. Combine with spaghetti sauce, tomato sauce, and garlic salt.
5. Simmer on low until ready to service.
6. Boil whole wheat pasta to package specifications (normally about 7-8 minutes on medium-high).
7. Combine all ingredients into skillet.
8. Top with a little bit of Italian cheese.
9. Serve with a side of your favorite veggies.

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