Toddler tip: Cut spaghetti shorter with kitchen shears once plated. Plenty of cheese on top.
Low-carb fork: Serve sauce over extra steamed broccoli or zucchini noodles. Family gets the spaghetti.
Ingredients
- 1 lbspaghetti
- 1 lblean ground turkey (93/7)
- 1yellow onion, diced
- 4 clovesgarlic, minced (from pre-peeled bag)
- 2 tbspolive oil
- 24 ozmarinara sauce (1 jar)
- 1 tspItalian seasoning
- ½ tspsalt (plus more for pasta water)
- ¼ tspblack pepper
- 1 large headbroccoli, cut into florets
- ½ cupparmesan cheese, grated (for serving)
- 2 tbspfresh basil or parsley, chopped (optional)
Instructions
1Bring a large pot of salted water to a boil.
2Heat olive oil in a large skillet over medium. Sauté onion ~4 min until translucent. Add garlic; cook 30 sec.
3Add ground turkey. Break it up; cook 6-8 min until no longer pink. Season with salt, pepper, and Italian seasoning.
4Pour in marinara. Reduce heat to low and simmer 10-15 min while pasta cooks.
5Cook spaghetti to al dente. In the last 3 min, drop broccoli florets into the same pot to steam alongside the pasta.
6Drain pasta + broccoli (reserve ½ cup pasta water).
7Toss spaghetti with sauce, splashing in pasta water to loosen. Plate with broccoli; top with parmesan and herbs.