¼ cup extra-virgin olive oil
1 onion, chopped
4 cloves garlic, minced
1 carrot, peeled and finely chopped
1 celery stalk, finely chopped
1 lb cooked turkey , shredded, preferably dark meat
3 cups marinara sauce
¼ cup fresh basil leaves, chopped
salt and freshly ground black pepper, to taste
1 lb spaghetti
parmesan, freshly grated
Heat the oil in a heavy large frying pan over medium heat. Add the onion and garlic and saute for about 5 minutes until translucent. Add the carrot and celery and saute for about 5 minutes until the vegetables are tender.
Add the turkey and saute for 1 minute. Add the marinara sauce. Decrease the heat to medium-low and simmer gently for 15 minutes to allow the flavors to blend, stirring often.
Stir in the basil. Season the sauce, to taste, with salt and pepper.
Meanwhile, cook the spaghetti in a large pot of boiling salted water for about 8 minutes until just tender but still firm to bite, stirring often. Drain, reserving 1 cup of the cooking liquid.
Add the pasta to the sauce and toss to coat, adding enough reserved cooking liquid to moisten as needed. Serve with the Parmesan. Enjoy!
Sugar: 9g
:
Calcium: 51mg
Calories: 480kcal
Carbohydrates: 66g
Cholesterol: 39mg
Fat: 13g
Fiber: 5g
Iron: 3mg
Monounsaturated Fat: 8g
Polyunsaturated Fat: 2g
Potassium: 766mg
Protein: 24g
Saturated Fat: 2g
Sodium: 715mg
Trans Fat: 1g
Vitamin A: 2315IU
Vitamin C: 11mg
