Time to get back to full time blogging!!! Well….after the honeymoon of course! (hehehe) So I’ll get one post published before we leave.
If you read my last blog post, you know that I recently got married 🙂 and we had house guests during that time. I didn’t want to be in the kitchen all the time so this “One Pot” Spaghetti was perfect. We’ve had it numerous times and it always turns out fabulous! A family favorite and I hope it will become one of yours too.
We LOVE pasta in our house, and although it is not carb conscience, I always try and lighten it up with healthier ingredients….like using ground chicken / turkey and lots of vegetables. This pasta is delicious….very saucy with a lot of great tomato flavor, plus mushrooms, peppers and of course, parmesan cheese. Comes together quickly and super simple…a bonus on busy days! Just get the sauce cooking and bubbling, add the spaghetti and you have supper on the table in no time. Great with garlic bread and a nice green salad.
“One Pot” Spaghetti (serves 6)
- 1 lb ground turkey / chicken
- 1 3/4 cups fresh mushrooms, sliced
- 1 green pepper, diced
- 1 onion, diced
- 3 cups tomato juice (I’ve also used low sodium V8 Juice)
- 1 28oz can diced tomatoes, drained
- 1 8oz can no salt tomato sauce
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp ground mustard
- 1/2 tsp black pepper
- 1/2 tsp Italian seasoning
- 6 oz whole wheat spaghetti, broken into pieces (about 1/2 to 3/4 of the package)
- grated fresh parmesan cheese (optional)
- finely sliced basil (optional)
In large dutch oven, over medium heat, cook ground turkey, mushrooms, onion, and green pepper until turkey is no longer pink.
Add tomato juice, tomato sauce, salt, garlic powder, ground mustard, black pepper and Italian seasoning. Bring to a boil. Stir in the spaghetti – stir it really well as it will form clumps of spaghetti. Lower heat, cover and simmer for 12 – 15 minutes until spaghetti is tender, stirring occasionally.
Garnish with parmesan cheese and basil if desired.