Skillet Spaghetti with Zucchini & Ground Turkey

I certainly haven't posted a recipe in a while! I guess this just goes to show that I haven't had much time to try out new things. Luckily, for good reason, as twin sis and I's real estate career has taken off recently.  

I found this delicious looking recipe online while browsing Pinterest one day and decided to make it, however, I didn't have a few of the same ingredients it called for. 

Here is where John and I embarked on a little "recipe editing". Luckily, it turned out great, and even a little spicy thanks to a new Italian addition.

Skillet Spaghetti with Zucchini & Ground Turkey

Ingredients

  • 1 LB of ground turkey meat
  • 1 cup of onions, chopped
  • 1 green bell pepper, chopped
  • 1/2 teaspoon bottled minced garlic (1 clove)
  • 14.5 oz can of tomato sauce
  • 10 ounce can of diced tomatoes, undrained
  • 6 Calabrian peppers, sliced (The jar at my HEB is a tiny one, so the peppers are small. If larger, 2 or 3 should work.)
  • 3/4 to 1 /12 cups of water
  • 3/4 teaspoon of dried oregano
  • 1/4 teaspoon ground black pepper
  • 3/4 lb of spaghetti
  • 1 zucchini, sliced (4 cups)
  • 1/2 cup shredded mozzarella cheese 

Directions

1. In a large, deep skillet or dutch oven cook turkey meat, onion,  green pepper, and garlic over medium heat until meat is brown and vegetables are tender. Drain off fat.

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2. Stir tomato sauce, undrained tomatoes and Calabrian peppers, water, oregano, and black pepper into meat mixture in skillet. Bring to boiling; stir in uncooked pasta. Return to boiling; reduce heat. Cover and simmer about 10 minutes or until pasta is almost tender.

3. Add zucchini. Return to boiling; reduce heat. Cover and simmer about 5 minutes more more or just until pasta and zucchini are tender.

*You may need to add more water as the process goes. Ours boiled down too quickly before the pasta was fully cooked.*

4. Remove skillet from heat. Sprinkle with cheese. Cover and let stand for 1 to 2 minutes or until cheese is melted.

We both enjoy this new version of the recipe, and loved it as leftovers, too. The Calabrian peppers gave it a nice spicy kick. I equate these little peppers to the Italian jalapeño and will definitely be using it in place of red pepper flakes, too. I think it provides the same level of heat.