Best 7 Delicious And Easy Turkey And Veggie Spaghetti Recipes

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When it comes to uncomplicated yet delicious weeknight dinners, turkey and veggie spaghetti is a reliable choice. This versatile dish combines the protein-packed goodness of ground turkey with an array of colorful vegetables, all tossed in a flavorful sauce that's sure to please the whole family. With its minimal prep time and effortless cooking process, this recipe is a lifesaver for busy individuals and families who value quick and wholesome meals. Get ready to embark on a culinary journey that delivers both convenience and taste in every bite!

Let's cook with our recipes!

QUICK TURKEY SPAGHETTI



Quick Turkey Spaghetti image

"My family never tires of this versatile entree. We can have it once a week, and it's different each time! I sometimes omit the turkey for a meatless meal, change up the veggies or use my own tomato sauce." Mary Lou Moeller - Wooster, Ohio

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 9

1 pound lean ground turkey
1 small green pepper, chopped
1/2 cup sliced fresh mushrooms
1/4 cup chopped onion
1 can (15 ounces) tomato sauce
6 ounces uncooked multigrain spaghetti, broken into 2-inch pieces
3/4 cup water
1/4 teaspoon garlic salt
Grated Parmesan cheese, optional

Steps:

  • In a large nonstick skillet coated with cooking spray, cook the turkey, pepper, mushrooms and onion over medium heat until meat is no longer pink and vegetables are crisp-tender., Stir in the tomato sauce, spaghetti, water and garlic salt. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until spaghetti and vegetables are tender. Garnish with cheese if desired.

Nutrition Facts : Calories 357 calories, Fat 10g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 728mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 4g fiber), Protein 30g protein. Diabetic Exchanges

TURKEY SPAGHETTI



Turkey Spaghetti image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 17

Kosher salt and freshly ground black pepper
1 pound spaghetti
1 tablespoon olive oil
4 cloves garlic, minced
1/2 Spanish onion, chopped
10 ounces ground turkey
One 28-ounce can crushed tomatoes
Two 8-ounce cans tomato sauce
Two 6-ounce cans tomato paste
1/2 tablespoon sugar
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
1/4 teaspoon cinnamon
2 bay leaves
2 tablespoons grated Parmesan
1/2 bunch fresh basil leaves

Steps:

  • Bring a large pot of salted water to a boil.
  • Heat a large pan over medium heat and add the olive oil, garlic and onion. Cook until translucent, about 2 minutes. Add the turkey and cook, breaking it up with a spoon, until cooked through, about 8 minutes.
  • Add the crushed tomatoes, tomato sauce and tomato paste, stirring to combine. Add the sugar, dried basil, oregano, parsley, cinnamon and 1/2 teaspoon each salt and pepper and stir to combine. Add the bay leaves and 1/2 cup water. Stir well and simmer to infuse the flavors, about 10 minutes.
  • Meanwhile cook the spaghetti in the boiling water according to the package instructions. Drain well.
  • Transfer the spaghetti to a platter and ladle the sauce on top. Top with the grated Parmesan and fresh basil leaves.

EASY TURKEY SPAGHETTI



Easy Turkey Spaghetti image

If you have lingering Thanksgiving guests, a post-holiday potluck to attend, or just need a quiet, easy meal for your family to enjoy, try this one starring leftover turkey that will leave you with just a few dishes to wash. This came from Sandra Lee Semi-Homemade. I have not tried this, just posting for future holiday use.

Provided by internetnut

Categories     Lunch/Snacks

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 10

16 ounces spaghetti
10 3/4 ounces cream of mushroom soup
10 3/4 ounces cream of chicken soup
1/3 cup whole milk
20 ounces rotel tomatoes and green chilies, undrained
16 ounces Velveeta cheese, pasteurized prepared cheese product cubed
2 cups chopped cooked turkey
1/2 teaspoon ground black pepper
8 ounces shredded cheddar cheese
chopped green onion

Steps:

  • Preheat oven to 350. Spray an 11x7"-inch baking dish with nonstick cooking spray. Prepare spaghetti according to package directions. Drain and keep warm.
  • In a large skillet, combine soups, milk, and tomatoes over medium-low heat. Stir in cubed cheese, and cook, stirring often, for 10 minutes, or until cheese is melted. Stir in turkey, pepper, and warm pasta.
  • Place in prepared dish, and top evenly with shredded cheese. Bake for 20 minutes, or until cheese is melted and bubbly. Let stand for 10 minutes before serving. Garnish with chopped green onion, if desired.

Nutrition Facts : Calories 1049, Fat 39.5, SaturatedFat 20.2, Cholesterol 150.9, Sodium 3381.5, Carbohydrate 113, Fiber 3.7, Sugar 14.7, Protein 58.3

TURKEY & VEGETABLE PASTA



Turkey & Vegetable Pasta image

This recipe freezes beautifully and is a wonderful way to use up leftover holiday turkey and vegetables. -Veronica McCann, Columbus, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 21

1-3/4 cups uncooked penne or gemelli pasta (about 6 ounces)
1 tablespoon olive oil
3 celery ribs, chopped
1 cup chopped sweet onion
1 cup chopped red onion
1 cup chopped fresh broccoli
1 cup chopped carrots
3 garlic cloves, minced
1 tablespoon minced fresh parsley
1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
1 teaspoon poultry seasoning
1 teaspoon lemon-pepper seasoning
1/4 teaspoon white pepper
1-1/2 cups sliced baby portobello mushrooms
1 cup frozen peas
2 cups cubed cooked turkey
1-1/2 cups vegetable broth
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2/3 cup plain Greek yogurt
2 tablespoons reduced-fat cream cheese
1 tablespoon Worcestershire sauce

Steps:

  • Cook pasta according to package directions; drain. Meanwhile, in a Dutch oven, heat oil over medium-high heat. Add celery, onions, broccoli and carrots; cook and stir 10-12 minutes or until onions are tender. Add garlic, parsley, tarragon and seasonings; cook 1 minute longer., Add mushrooms and peas; cook and stir 3-5 minutes or until mushrooms are tender. Stir in turkey, broth, soup, yogurt, cream cheese and Worcestershire sauce. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until slightly thickened, stirring occasionally. Add pasta; toss to combine and heat through. Freeze option: Freeze cooled pasta mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or milk if necessary.

Nutrition Facts : Calories 311 calories, Fat 11g fat (4g saturated fat), Cholesterol 59mg cholesterol, Sodium 763mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 5g fiber), Protein 21g protein.

ROASTED SPAGHETTI SQUASH WITH GROUND TURKEY AND VEGETABLES



Roasted Spaghetti Squash with Ground Turkey and Vegetables image

A low-carb alternative to pasta, this dish features roasted spaghetti squash stuffed with ground turkey, sauteed asparagus, tomatoes, basil, onion, and garlic.

Provided by Melisa

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 50m

Yield 2

Number Of Ingredients 13

aluminum foil
1 spaghetti squash, halved and seeded
2 tablespoons olive oil
1 teaspoon salt, divided, or more to taste
1 teaspoon freshly ground black pepper, divided, or more to taste
1 pound ground turkey
1 (16 ounce) can diced tomatoes
8 fresh asparagus, trimmed and cut into 1/2 inch pieces
½ yellow onion, diced
¼ cup chopped fresh basil, or to taste
4 garlic cloves, minced
1 teaspoon dried oregano
4 ounces chicken broth

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  • Coat inside of each spaghetti squash half with olive oil and season with salt and pepper. Place spaghetti squash, skin-side up, on the prepared baking sheet.
  • Roast spaghetti squash in the preheated oven until skin can easily be pierced with a fork, 30 to 45 minutes.
  • Meanwhile, cook ground turkey in a skillet over medium heat until browned. Combine tomatoes, asparagus, onion, basil, garlic, oregano, salt, and pepper in a bowl and mix well. Add to browned ground turkey in the skillet. Cook, stirring occasionally, about 5 minutes. Pour in chicken broth and cook until asparagus is slightly tender, about 5 more minutes.
  • Remove cooked spaghetti squash from oven and let cool until easily handled. Scrape squash into spaghetti strands using a fork and place into a bowl. Try to maintain the integrity of the squash skin and you can using as a serving vessel.
  • Place 1/2 the spaghetti squash into a serving dish or the squash skin and top with turkey-vegetable mixture.

Nutrition Facts : Calories 660.8 calories, Carbohydrate 42.8 g, Cholesterol 168.7 mg, Fat 33 g, Fiber 4.8 g, Protein 52 g, SaturatedFat 6.7 g, Sodium 2155 mg, Sugar 9.5 g

ONE POT TURKEY SPAGHETTI RECIPE



One Pot Turkey Spaghetti Recipe image

One Pot Turkey Spaghetti, is my saving grace on busy nights. There is nothing worse than doing dishes after a long day, but this recipe only requires one.

Provided by Steph Loaiza

Categories     Main Course

Time 25m

Number Of Ingredients 12

48 ounces spaghetti sauce (2 (24 ounce jars))
1 pound thin spaghetti noodles
15 ounces chicken broth (1 can)
1 pound ground turkey
1 cup cherry tomatoes (halved)
1 medium onion (roughly chopped)
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground pepper
½ teaspoon Italian seasoning
1 cup water
½ cup mozzarella cheese

Steps:

  • Over medium heat, brown turkey in bottom of a large (12") braising pan or dutch oven pan.
  • Pour 1 jar of pasta sauce and chicken broth into pan. Break spaghetti noodles in half and toss with sauce and broth. Add tomatoes, onion, garlic powder, salt, pepper, and Italian seasoning. Pour other jar of spaghetti sauce and 1 cup of water into the pan and turn heat on high.
  • Once it starts to boil, turn heat down to medium heat and let cook for 9-10 minutes (or until the noodles are al dente), stirring every couple of minutes so that the noodles don't stick together and it is evenly cooked.
  • Turn heat down to low and stir in mozzarella cheese. Let it cook over the low heat for 2-3 minutes, or until the cheese is completely melted.
  • Scoop into individual servings and top with fresh parsley and shredded Parmesan cheese (if desired).

Nutrition Facts : Calories 465 kcal, Carbohydrate 72 g, Protein 34 g, Fat 5 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 49 mg, Sodium 1749 mg, Fiber 6 g, Sugar 13 g, UnsaturatedFat 2 g, ServingSize 1 serving

DELICIOUS AND EASY TURKEY AND VEGGIE SPAGHETTI



Delicious and Easy Turkey and Veggie Spaghetti image

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.

Provided by Maias2Papayas

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

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) jar prego pasta sauce (or other sauce of choice)
1 (16 ounce) package vermicelli or 1 (16 ounce) package thin spaghetti

Steps:

  • 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.

Tips:

  • Prep your veggies in advance: Chopping and slicing your vegetables ahead of time will save you time and hassle when you're ready to cook.
  • Use a large skillet or Dutch oven: This will give you plenty of room to cook the turkey and vegetables without overcrowding them.
  • Don't overcrowd the pan: If you add too much turkey or vegetables to the pan at once, they will steam instead of brown.
  • Cook the turkey in batches: If you're using a lot of turkey, cook it in batches so that it doesn't overcrowd the pan.
  • Season the turkey and vegetables liberally: This will help to bring out their flavor.
  • Use a flavorful sauce or broth: This will add moisture and flavor to the dish.
  • Simmer the dish until the vegetables are tender: This will take about 15-20 minutes.
  • Serve over pasta, rice, or mashed potatoes: This dish is a great way to use up leftover turkey.

Conclusion:

Turkey and veggie spaghetti is a delicious and easy meal that's perfect for a weeknight dinner. It's packed with protein and vegetables, and it's a great way to use up leftover turkey. With a few simple ingredients and a little bit of time, you can have a delicious and healthy meal on the table in no time.

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