Skinny Spaghetti is a lighter take on the classic pasta dish, offering all the satisfying flavors of traditional spaghetti with fewer calories and a healthier twist. This recipe incorporates whole wheat spaghetti or spaghetti squash, lean ground turkey, and a medley of fresh vegetables to create a wholesome and nutritious meal. The sauce is made from ripe tomatoes, garlic, and herbs, providing a rich and savory base without the heaviness of cream or excessive oils. Perfect for a quick weeknight dinner or a meal prep option, Skinny Spaghetti is both delicious and guilt-free, making it an ideal choice for those looking to enjoy a comforting pasta dish while maintaining a balanced diet.
Ingredients
- 8 ounces whole wheat spaghetti or one medium spaghetti squash
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 can (14.5 ounces) crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves, for garnish
Instructions
- Cook the pasta:
- If using whole wheat spaghetti, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside.
- If using spaghetti squash, preheat your oven to 400°F (200°C). Cut the squash in half lengthwise, remove the seeds, and place it cut-side down on a baking sheet. Bake for 30-40 minutes or until tender. Use a fork to scrape out the spaghetti-like strands and set aside.
- Cook the turkey and vegetables:
- In a large skillet, heat the olive oil over medium heat. Add the ground turkey and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Remove any excess fat if necessary.
- Add the chopped onion and minced garlic to the skillet and sauté for 2-3 minutes until the onion is translucent. Add the diced red bell pepper and zucchini, and cook for another 3-4 minutes until the vegetables are tender.
- Make the sauce:
- Stir in the crushed tomatoes, tomato paste, oregano, basil, and red pepper flakes (if using). Season with salt and pepper. Bring the sauce to a simmer and let it cook for 10-15 minutes, allowing the flavors to meld.
- Combine and serve:
- Add the cooked spaghetti or spaghetti squash to the skillet with the sauce and toss to combine, ensuring the pasta is well-coated with the sauce.
- Serve the skinny spaghetti in bowls, topped with grated Parmesan cheese and fresh basil leaves.
Enjoy your Skinny Spaghetti as a delicious, healthy, and satisfying meal that’s perfect for any occasion, combining all the flavors you love with a nutritious twist!
