Monday, March 15, 2010
1 whole zucchini, sliced thick and then cut in quarters
1 (12 oz) package mushrooms, sliced
1/2 yellow onion, diced
1 bunch asparagus, cut in half lengthwise (try to get thin ones)
3 cloves garlic, minced
1 package ground turkey (1.3 lbs)
1 jar of your favorite spaghetti sauce
Salt and Pepper to Taste
1 pound thin spaghetti
Put the asparagus in a small saucepan, and cover with water. Put on the stove on high, covered until boiling, then turn off the heat, but leave it on the burner for about 5 minutes, then drain.
In a separate, large skillet, heat olive oil on medium heat. Add the garlic, mushrooms, onions, and zucchini. Cook for about 8 minutes, until cooked. Remove from pan.
Heat the pan back up and add the ground turkey and brown.
Once browned, add the asparagus, mushrooms, and zucchini and stir.
Pour in the spaghetti sauce and stir. Turn the heat down to simmer and let simmer for 5-10 minutes until heated through.
Serve over spaghetti.
My review: This was aaahhhhmazingly good. I love spring and summer for the fresh veggies and this recipe is fabulous for that. You can use any mixture of fresh vegetables, but I highly recommend this combination!