Spinach Spaghetti with Turkey and Mushrooms

This easily family dinner is inspired by classic Italian-American cuisine. Substituting beef for turkey, and using colorful spinach spaghetti, this pasta is straightforward but oh-so-satisfying.

The dried spices work with the tomato sauce and splash of red wine to permeate the meat with those Italian flavors that take most of us back to childhood. It’s a warm, comforting, familiar meal that’s innovative and a little surprising, too.

It also refrigerates and freezes well–this is a great dish to have on hand for those quick workday lunches or sick days!

1/2 lb. spinach spaghetti
1 1/2 cups ground turkey
1 1/2 cups cremini mushrooms, sliced
1 small red bell pepper, diced
1/2 red onion, sliced
2 cloves garlic, minced
1 tsp olive oil
1 Tbsp butter
1/2 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp dried sage
1/2 tsp all spice
1 tsp freshly ground black pepper
1/2 tsp salt, or to taste
1 cup red wine
8 oz. tomato sauce, canned
1/2 cup grated parmesan cheese

1. In a large skillet, heat olive oil and butter with garlic. After a couple of minutes, add onions and cook until translucent. Meanwhile, bring pot of water to boil for pasta.

2. Add turkey, salt, and pepper, and cook, turning frequently, over high heat, until turkey is almost browned through. Add remaining herbs and spices, red wine, red pepper, and mushrooms and stir.

3. Throw pasta into boiling water and stir, adding a dash of salt. Cook for about ten minutes.

4. When pasta is almost done, pour tomato sauce into the skillet with the turkey and stir to mix in thoroughly. Allow to bubble a little; if the mixture begins to boil, lower heat to low or simmer.

5. Drain pasta and set aside to cool.

6. Stir turkey once more and turn off heat. Spoon pasta onto plates and top with turkey mixture. The sauce should be semi-absorbed, not too liquid. Sprinkle grated cheese on top and serve.

Serves 3-4.


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