Make dinner SPAGtecular!
INGREDIENTS
- 12 oz. turkey sausage, removed from casing
- 1 small onion, diced
- 8 oz. white mushrooms, thinly sliced
- 2 garlic cloves, minced
- 1 tsp. Italian seasoning
- 2 cups tomato pasta sauce, such as tomato basil
- 1 cup chopped roasted sweet peppers
- 6 oz. dry spaghetti
- 12 oz. zucchini (about 1 medium), spiralized
- 1 1/2 cups shredded mozzarella cheese
- Olive oil
- Kosher salt and fresh ground black pepper
- Fresh chopped basil, for garnish
INSTRUCTIONS
- Heat a large sauté pan over medium-high heat. Add few tablespoons of olive oil and cook the turkey sausage until no longer pink. It does not have to be fully cooked through. Remove to a plate.
- Add few more tablespoons of olive oil to the pan; add onions, mushrooms, garlic, and Italian seasoning. Season with salt and pepper, to taste. Cook until the vegetables are tender and no moisture is left in the pan from the mushrooms, about 8-10 minutes.
- In the meantime, bring a large pot of salted water to a boil, and cook the spaghetti according to package directions. Reserve 1/2 cup of pasta water and drain the rest.
- To the mushroom mixture, add cooked sausage, pasta sauce, and roasted peppers. Stir to combine. Then add reserved pasta water and 1 cup of cheese.
- To assemble: combine the spaghetti and zucchini noodles in a 9X9 baking dish. Spoon the sauce over the noodles and toss to combine. Cover and bake in a 350 degree F oven for 30 minutes. Sprinkle with remaining 1/2 cup cheese and bake, uncovered, for 10 minutes. Garnish with basil before serving.
