Tri Color Turkey Spaghetti |
Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
- 1 lb whole wheat spaghetti
- 2 tbsp olive oil
- ½ yellow onion, chopped
- 1 red bell pepper, finely chopped
- 1 yellow bell pepper, finely chopped
- 1 zucchini, finely chopped
- 4 cloves garlic, minced
- ½ tsp crushed red pepper flakes
- 1 lb lean ground turkey
- ¼ tsp ground black pepper
- ¼ tsp salt
- ½ cup freshly grated Parmesan cheese
- 1 jar Bertolli Tomato and Basil Pasta Sauce
- Add olive oil to a skillet and heat over medium heat.
- Add the onion, zucchini and bell peppers and cook until tender, about 10 minutes. Stir occasionally.
- Add the turkey and cook while stirring every few minutes until brown.
- Add the pasta sauce and stir.
- Lower heat to low and simmer.
- Bring a large pot of water to boil and add the noodles. Cook according to package directions, about 9 minutes.
- Drain and set aside to cool.
- Toss the sauce together with the noodles and serve.
- Top with fresh Parmesan cheese.
Makes 4 servings
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/tri-color-turkey-spaghetti/
3.4.3174