Heart-Healthy Classic Spaghetti with Meat Sauce
Transform your weeknight dinner routine with this "Heart-Healthy Classic Spaghetti with Meat Sauce," a nourishing twist on a beloved comfort food. Made with hearty whole grain spaghetti and lean ground turkey, this dish is packed with flavor and wholesome ingredients like sweet red bell peppers, nutrient-rich grated carrots, and aromatic garlic. The sauce comes together with no-salt-added canned tomatoes, a splash of low-sodium chicken broth, and a blend of dried herbs for a rich, slow-simmered taste in just 35 minutes. Finished with fresh parsley and optional Parmesan, this guilt-free meal is perfect for families looking for a balanced, satisfying dinner option that’s as heart-healthy as it is delicious. A true classic reimagined for modern, mindful eating!
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Recipe Information
Ingredients
- 12 oz Whole grain spaghetti
- 1 lb Lean ground turkey
- 1 tbsp Olive oil
- 1 medium Onion, chopped
- 4 Garlic cloves, minced
- 1 medium Red bell pepper, diced
- 1 medium Carrot, grated
- 28 oz Canned diced tomatoes, no salt added
- 2 tbsp Tomato paste
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 0.5 tsp Red pepper flakes
- 0.5 tsp Black pepper
- 1 cup Low-sodium chicken broth
- 0.25 cup Fresh parsley, chopped
- 0.25 cup Grated Parmesan cheese (optional)
Instructions
Bring a large pot of water to a boil, add a pinch of salt, and cook the whole grain spaghetti according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.
In a large skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the chopped onion and cook for 3-4 minutes until softened.
Add the minced garlic, diced red bell pepper, and grated carrot to the skillet and sauté for an additional 4-5 minutes until the vegetables are tender.
Add the lean ground turkey to the skillet. Cook, breaking the meat apart with a spoon, until it is no longer pink and fully cooked, about 5-7 minutes.
Stir in the canned diced tomatoes with their juices, tomato paste, dried oregano, dried basil, red pepper flakes, and black pepper. Mix well.
Pour in the low-sodium chicken broth and bring the sauce to a gentle simmer. Reduce the heat to low and let it simmer uncovered for 15-20 minutes, stirring occasionally, until it thickens.
Taste the sauce and adjust seasoning if necessary. If the sauce is too thick, add a little reserved pasta water to reach the desired consistency.
Toss the cooked spaghetti with the sauce, ensuring the pasta is well-coated.
Serve the spaghetti hot, garnished with fresh chopped parsley and a sprinkle of grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
1770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.4 g | 90% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1451 mg | 63% | |
| Total Carbohydrate | 171.1 g | 62% | |
| Dietary Fiber | 37.5 g | 134% | |
| Total Sugars | 47.3 g | ||
| Protein | 147.5 g | 295% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1187 mg | 91% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 5147 mg | 110% | |
*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.
