I certainly haven't posted a recipe in a while! I guess this just goes to show that I haven't had much time to try out new things. Luckily, for good reason, as twin sis and I's real estate career has taken off recently.
I found this delicious looking recipe online while browsing Pinterest one day and decided to make it, however, I didn't have a few of the same ingredients it called for.
Here is where John and I embarked on a little "recipe editing". Luckily, it turned out great, and even a little spicy thanks to a new Italian addition.
Skillet Spaghetti with Zucchini & Ground Turkey
- 1 LB of ground turkey meat
- 1 cup of onions, chopped
- 1 green bell pepper, chopped
- 1/2 teaspoon bottled minced garlic (1 clove)
- 14.5 oz can of tomato sauce
- 10 ounce can of diced tomatoes, undrained
- 6 Calabrian peppers, sliced (The jar at my HEB is a tiny one, so the peppers are small. If larger, 2 or 3 should work.)
- 3/4 to 1 /12 cups of water
- 3/4 teaspoon of dried oregano
- 1/4 teaspoon ground black pepper
- 3/4 lb of spaghetti
- 1 zucchini, sliced (4 cups)
- 1/2 cup shredded mozzarella cheese
1. In a large, deep skillet or dutch oven cook turkey meat, onion, green pepper, and garlic over medium heat until meat is brown and vegetables are tender. Drain off fat.
2. Stir tomato sauce, undrained tomatoes and Calabrian peppers, water, oregano, and black pepper into meat mixture in skillet. Bring to boiling; stir in uncooked pasta. Return to boiling; reduce heat. Cover and simmer about 10 minutes or until pasta is almost tender.
3. Add zucchini. Return to boiling; reduce heat. Cover and simmer about 5 minutes more more or just until pasta and zucchini are tender.
*You may need to add more water as the process goes. Ours boiled down too quickly before the pasta was fully cooked.*
4. Remove skillet from heat. Sprinkle with cheese. Cover and let stand for 1 to 2 minutes or until cheese is melted.
We both enjoy this new version of the recipe, and loved it as leftovers, too. The Calabrian peppers gave it a nice spicy kick. I equate these little peppers to the Italian jalapeño and will definitely be using it in place of red pepper flakes, too. I think it provides the same level of heat.