|Yummy Zucchini Mushroom Spaghetti with Ground Turkey|
|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
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.|
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.