One-Pot Turkey and Veggie Spaghetti
I’m SO excited to share this One-Pot Turkey and Veggie Spaghetti with you today. A hearty serving of pasta with meat sauce is such a craveable comfort food for me, and this recipe delivers! Unlike your traditional spaghetti dinner, this dish cooks all in one pot, saving you from extra clean-up later. Plus, there are hidden veggies in the sauce that can be helpful for getting vegetables into any picky eaters in your family! I used carrots and zucchini which were amazing, but feel free to add to that or swap them out for whatever veggies you prefer. I think mushrooms or bell peppers would work well! One pot, family friendly comfort food with secret veggies? The wins are endless. The only drawback is that you may have to fight your family members for the leftovers. Need more convincing? A big, satisfying (1 & 2/3 cup) serving of this One-Pot Turkey and Veggie Spaghetti is just 353 calories or 8 Green, 7 Blue or 3 Purple WW SmartPoints! To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
I originally got the idea for this recipe from an episode of Daniel Tiger (my daughter’s favorite show) about trying new foods. Daniel’s mom makes “veggie spaghetti” which is essentially spaghetti with veggies cooked in the sauce. My daughter has recently warmed up to some veggies (not broccoli), but for a while she wasn’t touching them, and I thought if I shredded them up into something kids do like (spaghetti) then it could be a big hit! I added meat as well because yum. I personally loved this One-Pot Turkey and Veggie Spaghetti and will definitely be adding this to my regular meal rotation. Whether you have kids or not, this dish is a delicious, flavorful, satisfying success.
Looking for more tasty one-pot comfort food recipes to warm up to this winter? Check out my One-Pot Cajun Chicken and Sausage Pasta, One-Pot Buffalo Chicken Mac and Cheese, Lemon Garlic Chicken and Beans Skillet, One-Pot Creamy Garlic Chicken Pasta, One-Pot Spicy Dirty Rice with Chicken and Sausage, Spanish Chicken and Rice Skillet, White Chicken Chili, Turkey Sloppy Joe Pasta, Chicken Pot Pasta, Beef Enchilada Pasta Skillet, Mexican Chicken Cauliflower Rice Skillet, and so many more in the One-Pot Meals category of my recipe index!
One-Pot Turkey and Veggie Spaghetti
Ingredients
- 2 teaspoons olive oil
- 1 lb raw 99% lean ground turkey breast
- 1 small onion, chopped
- 2 medium carrots, shredded (I used the largest holes on a box grater)
- 1 medium zucchini, shredded (I used the largest holes on a box grater)
- 2 garlic cloves, minced
- 1 ½ cups reduced sodium chicken broth
- 1 (15 oz) can tomato sauce
- 1 (24 oz) jar pasta sauce, I used Francesco Rinaldi Original
- 1 teaspoon dried Italian seasoning
- ½ teaspoon dried basil
- 10 oz dry wheat spaghetti, broken in half (to fit better in the pot)
Instructions
- Drizzle the oil in a 5 QT Dutch oven or large pot and bring to medium heat. Add the turkey to the hot oil and cook, breaking up with a wooden spoon, until broken into bite-sized pieces and mostly browned. Add the onion, carrot, zucchini and garlic and stir to combine. Cook for another 4-5 minutes, stirring occasionally, until the veggies are softened.
- Add the broth, tomato sauce, pasta sauce, Italian seasoning and basil and stir to combine. Add the broken spaghetti pieces and stir until pasta is covered. Increase the heat to med-high and bring the mixture to a boil. When the mixture is boiling, reduce the heat to medium-low and simmer for 10-12 minutes, stirring occasionally, until the pasta is cooked and the sauce has thickened.
- Remove from heat and allow to sit for 5 minutes to allow sauce to thicken further before serving.
Notes
9 per (1 & 2/3 cup) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below)
This was delicious!!! I added sliced baby Bella mushrooms and diced bell peppers along with everything else. This is something I will make again and again.
We often make something similar to this on the fly, but now it’s good to have a recipe. Perfect as-is for the kids, (they like to sprinkle parmesan cheese on top) but my husband and i like to put sriracha on it. thanks!
Really delicious! And so healthy with all the veggies. I haven’t been eating much pasta so it was a real treat. I’ve switched to the WW Purple plan and it’s working for me!!! Thx again, Emily.
This was delicious! Everyone loved it. The leftovers have been great for lunch. Definitely going in the regular rotation!
Made this tonight and it was delish! Loved all the veggies that my daughter ate without even knowing it. Easy peasy and filling. Will keep in my recipe list for sure.
This was a hearty delicious dish and I loved that it was all cooked in one pot. Thanks, Emily!
This was excellent–I modified to use ground chicken breast, and swapped in another zucchini for the onion (my husband is allergic). I did find that I had to use more water (I didn’t use broth; used water instead)–3 cups as opposed to a cup and a half. It cooked up beautifully and made enough for me to have lunches for the week! Do you think the sauce could be made ahead of time and frozen for later use?
This was so good!!!!! My husband loved it too!!!
Emily – I put the nutritional info into my WW program Calculator and it came out to be 10 points for Green.
Hi Miriam, nutrition information does not account for zero point foods. If you want to calculate the points for a recipe you need to use the WW recipe builder!
Could you do this is a slow cooker
This is one of my all time favorites! I usually make it once every other week. I use arrabbiata sauce and add mushrooms. Shred all the veggies in my food processor, which makes this SO easy!!
We love it night of but I swear it gets better with time. The left overs are usually even better!
I made this a few weeks ago and it seemed like it tasted a little gummy, from the noddles, I didn’t use whole wheat noddles, could that have been why?
Otherwise I loved the sauce.