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Yield: Serves 4. 2 cups per serving.
Recipes
Spaghetti Bolognese
| Nutrition Information | |
| Calories: | 440 |
| Total Fat: | 3g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 55mg |
| Sodium: | 740mg |
| Carbohydrates: | 69g |
| Dietary Fiber: | 7g |
| Sugars: | 7.7g |
| Protein: | 34g |
| Vitamin A: | 1181iu (23%) |
| Vitamin C: | 16.2mg (26%) |
| Calcium: | 94mg (9%) |
| Iron: | 5.6mg (31%) |
8 ounces spaghetti, dry
1 onion, diced
1 tsp minced garlic
12 oz. ground turkey breast (skinless)
1 fresh tomato, cored and chopped
1 zucchini, sliced
1 cup sliced fresh mushrooms
2 tsp Italian seasoning herb mix
1/8 teaspoon pinch cayenne pepper
1 28 ounce jar pasta sauce
Cook spaghetti according to package directions; drain in colander and reserve until ready to serve.
Lightly spray large, nonstick skillet with vegetable oil cooking spray and heat over medium-high heat. Add garlic and onions and cook until lightly brown. Add the turkey in small chunks and cook until no longer pink. Add the rest of the ingredients and bring to a boil. Cook until vegetables are tender, about 3 minutes.
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