I love loading up my pasta dishes with vegetables because it often means you can get a one-pot meal in! Anytime something equals less dishes, I’m a happy camper.
One of my absolute favorite combinations of vegetables to throw into pasta sauce is tri-colored peppers, zucchini, onions and garlic that I then pair with spicy arrabiata sauce for a nice kick!
I added turkey to this batch to get a little lean protein in and cover the last of my food groups for a perfectly simple and delicious dish that packs everything into one plate.
I recommend topping with a little shredded mozzarella or even some feta – true to my belief that everything is better with cheese 🙂
- 3 cloves of garlic, minced
- 1/4 onion, chopped
- 1 red pepper, cored, chopped
- 1 yellow pepper, cored, chopped
- 1 orange pepper, cored, chopped
- 2 small zucchinis, quartered
- 1 pound ground turkey breast
- 1 24 oz. jar of arrabiata sauce
- 3-4 tablespoons olive oil
- 1 box of whole wheat angel hair pasta
- Shredded mozzarella (optional)
- Add 1-2 tablespoons of olive oil to a saute pan over medium heat and add the peppers and zucchini cooking until just soft (covering the pan with a lid will speed this process up a bit), tossing occasionally for even cooking.
- Meanwhile, in another saute pan, add another 1-2 tablespoons of olive oil to a saute pan over medium-high heat and add onions and garlic, cooking for about 5 minutes. Add the turkey to the pan with the garlic and onion and cook until at least 165 degrees F.
- Add the cooked turkey to the vegetables and cover with the pasta sauce, tossing until full covered
- Lower heat and cover the pan until the sauce just begins to bubble consistently
- Meanwhile, cook the pasta according to package instructions
- Drain the pasta and ladle veggie-packed spicy turkey sauce over it, top with shredded mozzarella and serve!