YOUR SOLIN GENERATED RECIPE
Lean Ground Turkey Spaghetti with Roasted Tomato and Zucchini Sauce
Delight in a wholesome plate of lean ground turkey spaghetti topped with a vibrant roasted tomato and zucchini sauce. This dish strikes a perfect balance between savory lean protein and the natural sweetness of roasted vegetables, accented by aromatic garlic and fresh basil, making it a nourishing yet comforting meal.
INGREDIENTS
4 oz Lean Ground Turkey
2 oz Whole Wheat Spaghetti (dry)
1 cup chopped Tomatoes
1 medium Zucchini
1 tsp Olive Oil
2 cloves Garlic
5 leaves Fresh Basil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C). Toss the chopped tomatoes and sliced zucchini with olive oil, salt, and pepper, and spread them on a baking sheet.
Roast the vegetables in the preheated oven for 15-20 minutes until tender and slightly caramelized.
While the vegetables roast, bring a pot of water to boil and cook the whole wheat spaghetti according to the package instructions until al dente. Drain the pasta and set aside.
In a skillet over medium heat, add a little olive oil and sauté the minced garlic until fragrant. Add the lean ground turkey, seasoning with salt and pepper as it browns, and cook until it is fully cooked through.
Once the turkey is cooked, stir in the roasted tomatoes and zucchini along with any juices from the roasting pan. Let the flavors meld together over low heat for a couple of minutes.
Toss the cooked spaghetti into the skillet with the turkey and roasted sauce. Mix well to ensure the pasta is evenly coated.
Finish with fresh basil leaves, gently stirring them in. Taste and adjust seasonings if needed before serving.