Who doesn’t want to know how to make sort-of homemade, completely awesome turkey veggie pasta? For me, this is about as homemade as sauce gets. The sauce ends up pretty thin (I really should use that Rachael Ray trick of thickening it with a cup of pasta water), but I quite like it this way! It feels lighter not being coated in heavy sauce and the dish is full of flavor! I love pasta with tons of sauteed vegetables in it. Plain spaghetti and tomato sauce can be so boring. If you agree with me, then try this.
Here is what you will need:
Pasta- I would actually usually use a spaghetti squash, but I did not have one
Veggies- Whatever you have in the fridge and like in your pasta. The more, the better, in my book!
1 clove of garlic
Ground meat- I prefer turkey or chicken
Olive Oil or whatever type of fat/oil you like to use
2 cans of diced tomatoes
Grated cheese like Parmesan- I actually had a mix of Parmesan, Romano and Asiago
Fresh basil- nope, I didn’t have this. I wish I did, but use whatever herbs you like. I used Italian seasoning.
Directions: (If you couldn’t tell by my ingredients list above, these directions will be more like imprecise guidelines.)
1. Sautee up your vegetables with some diced garlic. Once done, set aside in a bowl.
2. Sautee your onions. I like mine really cooked down and browned. I love garlic, so I would add some more diced garlic as your onions are about halfway done cooking. Start boiling your water and cook your pasta.
3. Add the ground meat and cook until brown.
4. Add the two cans of diced tomatoes (do not drain) and the herbs you chose to the meat and onion mixture. Allow it to come to a light boil.
5. Drain your pasta. I then went ahead and added the vegetables to the pasta. Normally, I’d put it in the sauce, but I knew there was no way it was going to fit 🙂 Making extremely meaty, vegetable-y pasta makes me happy.
6. As the sauce is boiling, add in as much parmesan cheese as you want and mix it all together.
7. Add the sauce to the pasta and mix it all together and serve.