Delicious and Easy Turkey and Veggie Spaghetti
Elevate your weeknight dinners with this **Delicious and Easy Turkey and Veggie Spaghetti**, a wholesome twist on a classic comfort food. Featuring tender ground turkey, vibrant zucchini, and sweet grated carrots, this dish is packed with lean protein and nutrient-rich veggies. The rich, herb-infused tomato sauce, enhanced with garlic, oregano, and basil, perfectly coats al dente spaghetti for a satisfying, flavor-packed meal. Ready in just 45 minutes, this hearty yet healthy recipe is ideal for busy evenings and sure to please the whole family. Garnished with freshly grated Parmesan and chopped parsley, it’s a simple, delicious way to enjoy a balanced meal. Perfect for fans of quick and healthy dinner ideas or veggie-loaded pasta recipes!
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Recipe Information
Ingredients
- 12 oz spaghetti
- 2 tbsp olive oil
- 1 lb ground turkey
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 medium, diced zucchini
- 1 large, grated carrot
- 28 oz crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 0.25 tsp red pepper flakes
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 cup, grated Parmesan cheese
- 2 tbsp, chopped fresh parsley
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining. Set the cooked spaghetti aside.
Heat the olive oil in a large skillet or Dutch oven over medium heat.
Add the ground turkey to the skillet. Cook, breaking it up with a wooden spoon, until it’s browned and cooked through, about 5-7 minutes. Remove the turkey and set it aside.
In the same skillet, add the diced onion and cook until translucent, about 3-4 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the zucchini and grated carrot to the skillet. Cook for 4-5 minutes, stirring occasionally, until the vegetables have softened.
Return the cooked turkey to the skillet. Stir in the crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, salt, and black pepper. Mix well to combine.
Lower the heat to medium-low and let the sauce simmer for 10-15 minutes, stirring occasionally, to allow the flavors to meld.
Add the cooked spaghetti to the sauce, tossing to coat the noodles thoroughly. If the sauce is too thick, use the reserved pasta water to loosen it to your desired consistency.
Serve hot, topped with grated Parmesan cheese and chopped fresh parsley as garnish.
Nutrition Facts
Calories |
1988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.8 g | 104% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 366 mg | 122% | |
| Sodium | 5009 mg | 218% | |
| Total Carbohydrate | 185.6 g | 67% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 51.3 g | ||
| Protein | 134.1 g | 268% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 752 mg | 58% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 3035 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
