Recipe courtesy of Kenan Thompson
Turkey Spaghetti
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- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 760
- Total Fat
- 13 g
- Saturated Fat
- 3 g
- Carbohydrates
- 127 g
- Dietary Fiber
- 14 g
- Sugar
- 29 g
- Protein
- 40 g
- Cholesterol
- 52 mg
- Sodium
- 1693 mg
- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 760
- Total Fat
- 13 g
- Saturated Fat
- 3 g
- Carbohydrates
- 127 g
- Dietary Fiber
- 14 g
- Sugar
- 29 g
- Protein
- 40 g
- Cholesterol
- 52 mg
- Sodium
- 1693 mg
Ingredients
Directions
- Bring a large pot of salted water to a boil.
- Heat a large pan over medium heat and add the olive oil, garlic and onion. Cook until translucent, about 2 minutes. Add the turkey and cook, breaking it up with a spoon, until cooked through, about 8 minutes.
- Add the crushed tomatoes, tomato sauce and tomato paste, stirring to combine. Add the sugar, dried basil, oregano, parsley, cinnamon and 1/2 teaspoon each salt and pepper and stir to combine. Add the bay leaves and 1/2 cup water. Stir well and simmer to infuse the flavors, about 10 minutes.
- Meanwhile cook the spaghetti in the boiling water according to the package instructions. Drain well.
- Transfer the spaghetti to a platter and ladle the sauce on top. Top with the grated Parmesan and fresh basil leaves.
