This clean eating skillet spaghetti is my new favorite way to eat spaghetti!
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!
YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:
CLEAN EATING SKILLET SPAGHETTI RECIPE:
Clean Eating Skillet Spaghetti
- 1 1/2 lbs. ground turkey
- 1 tbsp. olive oil
- 2 tbsp. onion powder
- 1 tbsp. chili powder
- 1 1/2 tsp. dried oregano
- 2 tsp. dried basil
- 1 tbsp. garlic powder
- 3 cups water (+ 1 if needed)
- 30 oz. canned tomato sauce (no sugar added)
- 1 lb. 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.