Hello friends! I suppose before we get into any business of recipe sharing, I need to take a moment to thank you all for stopping by. This blog has been a labor of love and I’m grateful for any eyes who read it, even if it’s just my mom (Hi, mom!).
I’ve been thinking about starting a blog for close to two years now, but it never seemed like the right time. It’s a lot of money to invest up front, and one thing you’ll learn from reading this blog is that at this stage in our lives, money is in short supply around here. I worried that I would run out of things to say. I worried (and still do) that mean people on the internet would surface and make fun of what I have to say.
However, in my life right now I’m at a bit of a crossroads and not sure which direction to go in terms of work, so I realized I suddenly had a lot of free time on my hands with which to write, research, photograph, develop recipes, etc. We came into a bit of cash thanks to our tax return. My husband, Sam, started a podcast, and seeing how his demeanor changed once he had a creative outlet made me wish for mine. The time seemed right. So in mid February I bought my domain name and I’ve spent the last sixish weeks learning all about web design, plugins, themes, SEO, increasing traffic, how to best use Pinterest, and more. I’ve spent countless hours talking to support teams and yelling at my laptop. I could not have done it without Sam, who patiently came over to help approximately every five minutes when I would yell “This is never going to work! I’m giving up!”
But all that makes today, my first post, feel SO GREAT. Like, wow. I am a blogger now. Even if no one reads it, it’s out there, and it has the potential to be something really great. So all that to say, thanks for reading. This is the start of a really exciting new endeavor for my family and anyone who reads, pins, and comments on these posts is helping support our little dreams. So thanks for stopping by.
Okay, so let’s get to the real business: 30 minute healthy garden spaghetti! We’re keeping it simple for our first post, friends, because after all the work on the website I don’t have it in me to come up with something fancy. But that’s not to say that this recipe isn’t ah-mazing. You will love the veggie-heavy sauce with lots of texture and a deep tomato flavor. My favorite thing is the carrots. OMG, the carrots. 😍 When you sauté them in the pan, they get soft but retain just the right amount of crunch, and they are so perfectly sweet. After making this recipe, you’re going to want to put carrots in all your soups and sauces. They are that good.
This recipe is amazing for fall, because you could in theory go grab all of the vegetables straight from your garden and throw them in the pot to make dinner. But for people like me who live in condos and don’t have gardens, this is a great anytime recipe because the ingredients are cheap, the recipe is simple, and the food is good.
The other great thing about this recipe? It makes a lot. I put 6 on the servings size, but that’s with pretty generous helpings. I think it could easily feed 8, and since the recipe is so easy and cheap to double, I make this a lot for large groups.
Let’s be honest. Spaghetti is probably everyone’s favorite weeknight meal, because it’s so easy, kids and adults both like it, and it fills you up. Win win win. What’s great about this recipe is it hits all of the above criteria, but it’s also secretly healthy for you. While I don’t think of spaghetti as being one of the worst foods for you, I certainly don’t think of it as being one of the best (hello, carbs). But with all the veggies that are packed into this recipe, you can feel good about your carb loading because at least it’s offset by a punch of plant power. For bonus healthy points, the recipe calls for turkey instead of beef and whole wheat pasta. If you want to really make this a veggie-packed recipe, you could sub the whole wheat spaghetti noodles for spaghetti squash. In which case I say more (plant) power to you, girlfriend!
This recipe is a staple in our home, and hopefully it will become one in yours too. Enjoy your warm bowls of veggie heaven, and don’t forget the carrots.
- 1 lb ground turkey
- 4 oz mushrooms, diced
- 1 red bell pepper, diced
- 2 large carrots, peeled and sliced
- 1 green bell pepper, diced
- 2 stalks of celery, sliced
- 1 medium yellow onion, diced
- 3 cloves garlic
- 1 28 oz can crushed tomatoes
- 1/2 tsp red pepper flakes
- 1 15 oz can tomato sauce
- 1/2 tsp kosher salt
- 1 tsp Italian seasoning
- 1/2 tsp dried basil
- 1 tbsp olive oil
- 1 lb whole wheat spaghetti, cooked according to package directions
- Shredded parmesan for topping
- Brown and drain the ground turkey in a large stock pot or dutch oven. Remove and set aside.
- Wipe out the pot, then heat oil over medium-high heat. Add onion, carrot, garlic, bell peppers, and celery. Cook, stirring frequently, until vegetables are soft and the onion is transparent.
- Add mushrooms and cook until they are wilted and have released all their moisture.
- Add back in the cooked ground turkey.
- Stir in tomatoes and tomato sauce and seasonings; bring to a boil. Reduce heat and simmer for five to ten minutes.
- Serve over the spaghetti, top with parmesan, and enjoy!
- This sauce is easy to freeze, so I recommend doubling the sauce recipe, freezing half, and pulling it out on a night you don't want to cook to serve over noodles or spaghetti squash. The sauce will last in the freezer about two months.