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Turkey Vegetable Spaghetti Sauce

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  Vegetable cooking spray 1
  Olive oil 2 Teaspoon, divided
  Fresh ground turkey 1⁄2 Pound (Raw)
  Chopped zucchini 1 Cup (16 tbs)
  Chopped celery 3⁄4 Cup (12 tbs)
  Chopped carrot 1⁄2 Cup (8 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Chopped garlic 2 Teaspoon
  Canned no salt added whole tomatoes 14 1⁄4 Ounce, undrained and chopped (1 Can)
  Canned no salt added tomato paste 6 Ounce (1 Can)
  Water 3 Cup (48 tbs)
  Burgundy/Other dry red wine 1⁄4 Cup (4 tbs)
  Dried whole oregano 2 Teaspoon
  Salt 1⁄2 Teaspoon

Coat a large nonstick skillet with cooking spray; add 1 teaspoon olive oil.
Place over medium-high heat until hot.
Add ground turkey, and cook until browned, stirring until it crumbles.
Remove turkey from skillet.
Drain and pat dry with paper towels.
Wipe drippings from skillet with a paper towel.
Coat skillet with cooking spray; add remaining 1 teaspoon olive oil.
Place over medium-high heat until hot.
Add zucchini and next 5 ingredients; cook 5 minutes, stirring frequently.
Add turkey, tomato, tomato paste, water, wine, oregano, and salt to zucchini mixture.
Cook, uncovered, over medium-low heat 1 hour, stirring occasionally.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 761 Calories from Fat 290

% Daily Value*

Total Fat 32 g49.9%

Saturated Fat 7.2 g35.9%

Trans Fat 0.6 g

Cholesterol 179.2 mg59.7%

Sodium 1378.3 mg57.4%

Total Carbohydrates 59 g19.8%

Dietary Fiber 14.8 g59.3%

Sugars 22 g

Protein 50 g101%

Vitamin A 265.3% Vitamin C 192.3%

Calcium 56.5% Iron 54.6%

*Based on a 2000 Calorie diet

Turkey Vegetable Spaghetti Sauce Recipe