Friday, September 2, 2016

Zucchini Mushroom Spaghetti

Pin It Zucchini Mushroom Spaghetti with Ground Turkey

Yummy Zucchini Mushroom Spaghetti with Ground Turkey
I have been cutting back on pasta lately but earlier this week, I had a serious craving for spaghetti. After coming home from work tired and hungry, I made Zucchini Mushroom Spaghetti with Ground Turkey in 30 minutes. Omit the ground turkey for a vegetarian option. The zucchini and mushrooms elevate the pasta, and the healthy ground turkey rounds out this dish. It is a comforting meal, hearty, yummy and filling. I did not add onions or garlic, but add if you desire. I highly recommend this spaghetti recipe. See recipe below.

Zucchini Mushroom Spaghetti

1 lb. Organic Ground Turkey

1 lb. Spaghetti (I used Barilla Whole Grain Thin Spaghetti)

1 jar Pasta Sauce (I used Barilla or make homemade if you have time)

1/2 teaspoon Tomato Paste

3 tablespoons Extra Virgin Olive Oil

2 cups Sliced Shiitake Mushrooms

2 Zucchini, each sliced and halved

Bunch fresh Parsley, roughly chopped

Coarse Salt

Cracked Black Pepper

1 tablespoon Italian Seasoning

1 Bay Leaf

1 cup Shredded Mozzarella Cheese

Grated Parmesan Cheese

Ground turkey, mushrooms and zucchini cooking

Roughly chop a bunch of parsley; set aside.

Clean mushrooms with a paper towel.

Slice zucchini and then each slice in half.

Season mushrooms and zucchini with coarse salt and cracked black pepper.

With a skillet on medium heat, add 2 tablespoons extra virgin olive oil and when hot add ground turkey.

Cover and cook for about 7 minutes stirring often, and then add sliced zucchini and mushrooms. Continue cooking.

After 5 minutes add pasta sauce, tomato paste, bay leaf, and Italian seasoning. Stir, cover, and simmer on low heat for 6-7 minutes.

This is the pasta I used. Barilla is my fave.
On high heat, bring a large pot of water to boil.

Add coarse salt.

Add 1 tablespoon extra virgin olive oil.

Add the spaghetti and cook to Al Dente, according to box directions.

Before draining spaghetti, reserve about 3/4 cup of starchy pasta water.

Drain spaghetti and return to pot.

Remove bay leaf and add ingredients in skillet to pasta pot, then the reserved pasta water, and stir.

Add shredded Mozzarella cheese and grated Parmesan cheese and combine.

Add parsley and combine.

Add more Parmesan cheese over the top if desired.


-Sophia/Two Frys

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