I love spaghetti.
Maybe it’s my not-so-Italian heritage (my dad was adopted by my Italian grandfather), but show me a plate of spaghetti and I go absolutely weak at the knees.
So when I came across a recipe that didn’t involve boiling pasta first, I was intrigued and gave it a shot.
Not only did Mini Chef have 3 servings, but Mama Chef was pretty happy too. Yummy!
Clean Eating Skillet Spaghetti
(Makes 10 servings)
NOTE: You will need a very large pan for this. Mine was a 10 cup, cast iron pan and it was just barely large enough.
- 1 1/2 pounds lean ground turkey
- 1 tablespoon olive oil
- 2 tablespoons onion powder
- 1 tablespoon chili powder
- 1 1/2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 tablespoon garlic powder
- 3-4 cups water
- 2 (15 ounce) cans tomato sauce, no sugar added
- 1 (16 ounce) package whole grain spaghetti
- Grated parmesan cheese
- Brown the turkey in your pan, using the olive oil.
- Once the meat has lost all of it’s pink color, add all the spices to the pan and stir well to combine.
- Pour in the water (start with 3 cups, you can always add more as needed) and tomato sauce and stir gently while bringing the sauce to a gentle boil.
- Add the pasta, stir and cover the pan with a lid.
- Check on the pasta often so as to keep it from burning on the bottom of the pan. Cook until the pasta reaches your desired level of “doneness” (Is that a word?). About 20-30 minutes. Remember to stir!
- Allow to cool a bit and top with parmesan when serving.