Description
A wholesome and flavorful ground turkey and spaghetti recipe loaded with grated zucchini, carrots, spinach, and a savory tomato sauce, perfect for a nutritious weeknight dinner.
Ingredients
Scale
Pasta
- 4 ounces spaghetti, broken in half
Vegetables and Aromatics
- 1 small onion, finely diced (about 1 cup)
- 1 medium zucchini, grated (about 1½ cups loose packed)
- 1 large carrot, peeled and grated (about 1½ cups)
- 4 cloves garlic, minced
- 1½ cups finely chopped spinach or ¾ cup thawed frozen spinach
- Fresh basil, finely chopped and optional garnish
Meat and Seasonings
- 1 pound ground turkey (93% lean)
- 1 teaspoon kosher salt, divided
- ½ teaspoon pepper
- ¼ teaspoon paprika
- 1 teaspoon Italian seasoning
Liquids and Sauces
- 1 tablespoon olive oil
- 1½ cups pasta sauce
- 14.5 ounces fire-roasted diced tomatoes
Instructions
- Cook the pasta: Bring a pot of salted water to a boil and cook the spaghetti according to package instructions. Before draining, reserve 1 cup of the pasta water then drain the pasta and set aside.
- Sauté the vegetables: Heat olive oil in a large pot or skillet over medium heat. Add diced onions, grated zucchini, and grated carrots. Season with ½ teaspoon salt and cook for about 5 minutes until the vegetables start to soften.
- Cook the turkey: Crumble ground turkey into the pot with the vegetables. Add the remaining ½ teaspoon salt, pepper, paprika, and Italian seasoning. Cook while breaking apart the meat with a spoon for about 7 minutes until fully cooked.
- Add garlic: Stir in minced garlic and cook for 1 minute until fragrant.
- Combine tomatoes and spinach: Add fire-roasted diced tomatoes, pasta sauce, chopped spinach, and ½ cup reserved pasta water to the pot. Stir to combine.
- Simmer the sauce: Bring the mixture to a simmer and cook uncovered for about 5 minutes until the spinach wilts. If a thinner sauce is desired, stir in the remaining ½ cup pasta water and simmer for a few more minutes.
- Toss with pasta: Stir in the cooked and drained spaghetti until evenly coated and combined with the veggie turkey sauce.
- Serve and garnish: Divide portions onto plates and top with fresh chopped basil if using.
- Store leftovers: Allow leftovers to cool before transferring to an airtight container. Refrigerate for up to 4 days or freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge or defrost in the microwave before serving.
Notes
- You can substitute ground chicken or lean beef for the ground turkey if preferred.
- Use gluten-free spaghetti to make this meal gluten-free.
- If fresh spinach is unavailable, frozen spinach works well — just be sure to thaw and drain excess moisture before adding.
- Adjust seasoning to taste; you can add crushed red pepper flakes for some heat.
- For a dairy-free dish, avoid adding any cheese toppings.
- To save time, use pre-grated vegetables or frozen mixed vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 7 g
- Sodium: 550 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 75 mg
