Spaghetti Bolognese

A zesty, meaty spaghetti dish with fresh vegetables.

12 ounces dry spaghetti
Olive oil cooking spray
1 onion, diced fine
1 teaspoon minced garlic
1/4 cup chicken broth
1 fresh tomato, core and dice fine
1 zucchini, slice thin
1 cup sliced fresh mushrooms
1 teaspoon dried oregano
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme leaves
tiny pinch cayenne pepper
26-ounce jar lowfat, low-sodium pasta sauce
12 ounces extra-lean ground turkey breast

Cook according to package directions. Drain in colander and reserve until ready to serve.

Heat nonstick skillet over medium heat. Lightly spray with olive oil cooking spray. Add garlic and onions and cook until lightly brown. Add chicken broth, fresh tomato, spices, zucchini, and mushrooms.

Bring to a boil and cook briefly until vegetables are tender- about 2 minutes. Add tomato paste, pasta sauce and ground turkey; bring to a boil and cook briefly until turkey is done- about 5 minutes; break turkey up with fork.

Toss sauce with cooked spaghetti and serve.

 

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