Low Sodium Ground Turkey Spaghetti
Discover the perfect weeknight dinner with this Low Sodium Ground Turkey Spaghetti recipe! Crafted to balance big flavors and healthier choices, this dish combines lean ground turkey with nutrient-packed whole wheat spaghetti and vibrant vegetables like mushrooms and bell peppers. A rich, simmered sauce made from low-sodium crushed tomatoes is infused with aromatic garlic, onion, and Italian herbs for a satisfying taste without the excess salt. Ready in just 45 minutes, this heart-healthy meal is easy to prepare, packed with protein, and ideal for low-sodium diets. Top it off with fresh parsley and an optional sprinkle of Parmesan for a touch of indulgence. Perfect for busy families or anyone seeking a wholesome spin on classic comfort food!
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Recipe Information
Ingredients
- 1 pound ground turkey
- 12 ounces whole wheat spaghetti
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 28 ounces low sodium crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon red pepper flakes
- 8 ounces mushrooms, sliced
- 1 medium bell pepper, chopped
- 2 tablespoons fresh parsley, chopped
- 0.25 cup grated Parmesan cheese (optional)
Instructions
Start by preparing the spaghetti according to the package instructions but without adding salt to the boiling water. Once cooked, drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for approximately 5 minutes until translucent.
Add the minced garlic to the skillet and cook for another 1 minute until fragrant.
Increase the heat to medium-high and add the ground turkey to the skillet. Cook, stirring frequently, for about 8-10 minutes until browned and cooked through.
Stir in the low sodium crushed tomatoes and mix well to combine with the turkey and onion mixture.
Add the dried oregano, dried basil, ground black pepper, and red pepper flakes to the skillet. Stir well to evenly distribute the spices.
Toss in the sliced mushrooms and chopped bell pepper. Mix all the ingredients until the vegetables are evenly incorporated.
Reduce the heat to low, cover the skillet, and let the sauce simmer for about 15 minutes, stirring occasionally, until the vegetables are tender and the flavors meld together.
Optional: Stir in the chopped fresh parsley just before serving to add a fresh flavor to the dish.
Serve the turkey sauce over the cooked spaghetti and sprinkle with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
1918 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.7 g | 105% | |
| Saturated Fat | 25.7 g | 128% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 1364 mg | 59% | |
| Total Carbohydrate | 169.0 g | 61% | |
| Dietary Fiber | 37.4 g | 134% | |
| Total Sugars | 42.8 g | ||
| Protein | 146.8 g | 294% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 939 mg | 72% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 3851 mg | 82% | |
*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.
