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 7 WW Points! To view your current WW Points 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.
This One-Pot Turkey and Veggie Spaghetti is one of my family's favorite comfort food dinners, with hidden vegetables for picky eaters!
Yield: 6(1 & 2/3 cups) servings
Ingredients
2teaspoonsolive oil
1lbraw 99% lean ground turkey breast
1small onion, chopped
2medium carrots, shredded (I used the largest holes on a box grater)
1medium zucchini, shredded (I used the largest holes on a box grater)
2garlic cloves, minced
1 ½cupsreduced sodium chicken broth
1(15 oz) can tomato sauce
1(24 oz) jar pasta sauce, I used Francesco Rinaldi Original
1teaspoondried Italian seasoning
½teaspoondried basil
10ozdry 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
To view your current WW Points for this recipe and track it in the WW app or site, click here!WW Points per (1 & 2/3 cup) serving: 7 (SP calculated using the recipe builder on weightwatchers.com)Nutrition Information per (1 & 2/3 cup) serving:353 calories, 52 g carbs, 12 g sugars, 4 g fat, 0 g saturated fat, 27 g protein, 8 g fiber (from myfitnesspal.com)MYWW SMARTPOINTS PER (1 & 2/3 cup) SERVING: (SP calculated using the recipe builder on weightwatchers.com)Green: 8 SmartPoints/ Blue: 7 SmartPoints/ Purple: 3 SmartPointsWeight Watchers Points Plus: 9 per (1 & 2/3 cup) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below)