Call me a five year old disguised in twenty-something year old clothing, but I cannot for the life of me eat mushrooms if I can see or feel their fungi texture. Bill on the other hand can’t get enough mushrooms and thinks I’m a huge weirdo, I literally will pick mushrooms off of pizza because I can’t stand the way the look. Yet, I love anything with truffle—go figure! When I first saw this recipe, I knew I would have to forgo the cremini mushrooms in the ingredients and figure out an alternative component. As I ventured through the produce section, I couldn’t decide what would make a suitable substitute. I found myself face to face with my arch nemesis and its many cousins. At that point, I knew I had to get over my fear, plus the mushrooms would be minced, I wouldn’t even see them.
6 ounces whole-grain spaghetti
1 cup finely chopped onion
12 ounces lean ground turkey
6 garlic cloves, minced
1 cup finely chopped zucchini
5 cremini mushrooms, finely chopped
1 (14.5-ounce) can unsalted diced tomatoes
1 tablespoon unsalted tomato paste
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons finely grated Parmigiano-Reggiano cheese
Cook pasta according to package directions, omitting salt and fat. Drain pasta, and keep warm.
While pasta cooks, heat a large skillet over medium-high heat. Coat pan with cooking spray. Add onion, turkey, and garlic; cook 4 minutes, stirring to crumble turkey.
Add zucchini and mushrooms; cook 10 minutes or until most of liquid evaporates, stirring occasionally.
Place tomatoes in a mini food processor; pulse 4 times or until almost smooth. Add tomato paste, oregano, and red pepper to pan; cook 1 minute, stirring frequently.
Stir in tomatoes; reduce heat, and simmer 5 minutes or until slightly thickened. Stir in salt and black pepper. Serve sauce over pasta; top with cheese.
Serves 4, about ~300 calories per serving.
Recipe from Cooking Light.