Recipe: Clean(er) Spaghetti

You know, when I was a kid, Mom burned me out on about four different dinners: pork chops, Sunday roast, meatloaf, and spaghetti.  The funny thing is that now that she's gone, these are my go-to dinners!  My recipes are much different than hers; back then "clean eating" meant cleaning up the kitchen as you cooked, and I was at least 16 before I discovered that food actually tastes better when it isn't border-line (or sometimes just completely) burnt.  I think this speaks less of my mother's cooking abilities (that woman could fry some chicken!) and more of what my family liked and was used to.
Anyway, spaghetti:  Back then it was a box of noodles, a pound of hamburger, a jar of Ragu, tear up some lettuce for salad and toast an Italian loaf, and dinner was done.  But since I'm a clean eater now, it looks a little different.   I promise that it takes no more time than Mom took, and it is just as delicious.

You will need:
1 lb whole wheat or brown rice spaghetti noodles
1 lb 93% lean ground turkey
1 T Italian Seasoning
1/2 c. finely diced onion
1 garlic clove, chopped
14 oz can crushed tomatoes
2 T tomato paste
1 t. dried oregano
1 t. dried thyme
1 t. dried basil
1 t. sea salt or kosher salt 
Crushed red pepper to taste (optional)

1.  Fill a large pot with water and heat to boiling.  Cook pasta according to package directions.  Some people like to "overcook" whole wheat noodles so they are a little softer.  I recommend testing one before you drain them.
2.  While the water is boiling, add ground turkey, Italian seasoning, and onion to a large skillet over medium heat.  When turkey is almost completely browned, drain, then add garlic and cook for 1 more minute.
3.  Add crushed tomatoes to the pan with the turkey and reduce heat to a simmer.  While sauce is heating, add tomato paste, oregano, thyme, basil, salt, and crushed red pepper (if desired).
4.  Allow sauce to simmer for 15-20 minutes, giving flavors a chance to meld.  By the time the noodles are cooked and drained, the sauce should be ready!

Remember to watch your portions!  I like to use 1/2 c. - 1 c. of noodles and a whole zucchini per person, ribbon-sliced.  You can either use a fancy-dancy vegetable-into-noodles slicer, or a good old-fashioned potato peeler works just as well.  Just cut the ends off the zucchini, stand it on its end on a cutting board, and run the potato peeler vertically down the sides, turning as you go.  Stop when you get to the seeds (I give the rest to Bella and Scrappy:)).  Heat a small skillet to medium and put in just a touch of olive oil.  Toss the "noodles" in the oil for 1-2 minutes; you're not cooking them, you're just heating them up! To serve, put the pasta and zucchini noodles on a plate and add 1 c. of the meat sauce.  It turns out to be A LOT of food!  I also serve this with a salad; if you want the pasta dish to be extra-special, sprinkle a tablespoon of shaved Parmesan cheese (NOT the stuff in a can; it's not clean) over the top.

Yum!

Stay FIERCE!