Prep 20 mins
Cook 25 mins
This is a different spin on traditional spaghetti. It was inspired by the recipe of a Greek friend of mine who always put cinnamon in her spaghetti sauce.
- 1 lb ground turkey breast
- 1 medium green bell pepper, chopped
- 1 small yellow onion, diced
- 4 garlic cloves, minced
- 1 medium zucchini, chopped
- 2 tablespoons olive oil
- salt (more or less to taste)
- 1⁄2 teaspoon black pepper
- 2 tablespoons chopped fresh basil leaves
- 2 tablespoons chopped fresh oregano
- 1 teaspoon ground cinnamon
- 1 (26 ounce) jarprego pasta sauce (or other sauce of choice)
- 1 (16 ounce) package vermicelli or 1 (16 ounce) package thin spaghetti
- Sauté garlic and bell peppers in olive oil until bell peppers are soft.
- Add onion and zucchini, continue to cook until all veggies are tender.
- In a separate pan brown turkey meat, add salt, pepper, basil, oregano and cinnamon.
- Sauté until turkey is cooked through.
- Combine turkey mixture with cooked vegetables.
- Add pasta sauce, simmer for 5-10 minutes or until all flavors are well combined.
- Boil water for pasta.
- Cook pasta al dente.
- Combine sauce with pasta and serve with Parmesan or Romano cheese.
I left out the onions and the zucchini but added a red pepper. At first I didn't know about the cinnamon but decided to add it anyway. I am so glad that I did and will be adding it in spaghetti from now on. It looks beautiful and smells great. It tastes even better. Thank you for posting.