Are you tired of wracking your brain every night for dinner ideas? Well, let me help you. This meal is so quick, healthy and great tasting that you will be very pleased with yourself. And in less than 30 minutes from start to finish, now how about that?
Pasta is usually a good crowd-pleaser, it’s quick, tasty and very versatile to prepare. I used spaghetti because it goes well with the ground turkey and vegetables and the cheese sauce coats the pasta nicely. If you have little ones, they just love to twirl the long noodles onto their forks, making it easier to get them to eat their food. As you can see in the picture, I used colorful vegetables, bella mushrooms, grape tomatoes, and a nice mix of beautiful green herbs, ground turkey and nutty Parmesan and Pecorino cheese.
I opted for the ground turkey because it is a leaner meat and very, very tasty. The combination of the cooked pasta water mixed in the skillet with the pasta and grated cheese creates a light sauce that is very satisfying. You can top it off with some additional grated cheese. Serve this with a salad and your meal is complete! You now have time to relax and watch The Grammys! But as always, Enjoy!
Spaghetti with Ground Turkey & Vegetables
Ingredients: Serves 4
- 1 pound spaghetti pasta
- 2 tablespoons olive oil
- 1 small onion, peeled, and diced
- 2 cloves garlic, peeled and chopped
- 1 pound ground turkey
- 3 cups tomatoes, diced (I used grape tomatoes but you can use whatever you have)
- 2 cups bella mushrooms, sliced
- salt and freshly ground pepper to season
- 1/2 cup Parmesan cheese, grated (Plus extra to top off each serving)
- 1/2 cup Pecorino Cheese, grated
- 1/2 cup of the cooked pasta water
- 1/2 cup fresh parsley, chopped
- 8 fresh sage leafs, chopped
Bring a large pot of water to boil for the pasta. Once it comes to a boil, add in plenty of salt so it will season the pasta. Cook according to directions (About 8 minutes).
Heat 2 tablespoons olive oil in a large skillet. Add in the onion and garlic and cook for about 3 minutes. Add in the ground turkey, breaking up the meat. Cook for about 4 minutes and then add in the tomatoes and mushrooms. Season with salt and pepper and continue cooking until the meat is no longer pink and the mushrooms are slightly browned.
Using tongs, carefully add in the pasta and some of the pasta water. Slowly turn the pasta with the tongs to incorporate with the vegetables. Add in the cheeses and keep turning the pasta to coat. Add in more pasta water to create a very light sauce. Turn off the heat. You do not want it runny but you also do not want the pasta to look dry. Add in the parsley and sage and mix through. Serve with some extra grated cheese.