Ingredients:

  • 8 oz whole wheat spaghetti
  • 1 tbsp extra virgin olive oil
  • 1 cup starchy pasta water
  • 1 lb 93% lean ground turkey
  • 2 cloves garlic, minced
  • 1 small yellow onion, finely diced
  • 28 oz no salt added crushed tomatoes
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 1 large zucchini, julienned
  • 1 red bell pepper, thinly sliced
  • 2 cups fresh baby spinach, packed
  • 0.25 cup fresh basil, chiffonade

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the whole wheat spaghetti and cook for 1 minute less than package instructions to maintain an al dente texture.
  2. Before draining the pasta, reserve 1 cup of the cloudy, starchy pasta water to use for the sauce emulsion.
  3. Heat 1 tablespoon of olive oil in a 12-inch heavy-bottomed skillet over medium-high heat. Add ground turkey and let sear undisturbed for 3 minutes to achieve a Maillard reaction crust.
  4. Add the diced onion, red bell pepper, and minced garlic to the skillet. Sauté for 3-4 minutes until the vegetables soften and the turkey is fully browned.
  5. Stir in the crushed tomatoes, dried oregano, and red pepper flakes. Lower heat and simmer for 5 minutes.
  6. Pour in the reserved pasta water and the cooked spaghetti. Toss vigorously to create a silk-like emulsion that clings to the noodles.
  7. Fold in the julienned zucchini and fresh baby spinach during the final 60 seconds of cooking until just wilted. Garnish with fresh basil and serve immediately.