Description
This Turkey Spaghetti recipe offers a delicious, healthy twist on classic spaghetti with a rich turkey and vegetable tomato sauce, enhanced with Italian herbs and parmesan cheese. It’s a quick and flavorful family-friendly meal perfect for weeknight dinners.
Ingredients
Units
Scale
Spaghetti
- 1 lb. spaghetti
Turkey Sauce
- 1 lb. ground turkey
- 1 tablespoon olive oil
- 2 tablespoons 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 teaspoons dried parsley
- 1 1/2 teaspoons dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 cup parmesan cheese, grated
Instructions
- Cook the spaghetti: Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Drain well and set aside.
- Sauté the vegetables: Heat olive oil in a large saucepan over medium heat. Add grated carrot and onion, then drizzle balsamic vinegar over the veggies. Cover and cook for a few minutes, stirring occasionally, until the vegetables are tender.
- Cook the turkey: Add minced garlic and ground turkey to the pan with the vegetables. Cook, stirring frequently, until the turkey is fully cooked through, about 10 minutes.
- Prepare the sauce: Stir in tomato sauce, dried parsley, basil, oregano, black pepper, salt, and grated parmesan cheese. Reduce the heat to very low and cover the pan. Let simmer gently for 10-15 minutes, stirring occasionally to combine the flavors.
- Serve: Plate the cooked spaghetti and spoon the turkey sauce over top. Sprinkle additional parmesan if desired and enjoy your hearty Turkey Spaghetti!
Notes
- For a spicier kick, add red pepper flakes when cooking the garlic and turkey.
- You can substitute ground chicken or lean beef for ground turkey if preferred.
- Use whole wheat or gluten-free spaghetti to make this recipe gluten-free.
- Leftover sauce can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Adding fresh basil or parsley at the end brightens the flavor.
