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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 177.8
  • Total Fat: 7.7 g
  • Cholesterol: 41.9 mg
  • Sodium: 390.1 mg
  • Total Carbs: 14.7 g
  • Dietary Fiber: 4.1 g
  • Protein: 13.9 g

View full nutritional breakdown of New and Improved Spaghetti Sauce calories by ingredient
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New and Improved Spaghetti Sauce

Submitted by: JALICOOK

Introduction

This time there are more vegetables than meat in this sauce. It's very spicy - Cayenne pepper and dried pepper flakes make the heat. This time there are more vegetables than meat in this sauce. It's very spicy - Cayenne pepper and dried pepper flakes make the heat.
Number of Servings: 8

Ingredients

    I made a spaghetti sauce that was the healthiest I've ever made. The vegetables are cooked until very tender so they shouldn't be a problem.

    One large onion - diced
    Two green peppers - diced
    One large tomato - diced
    One stalk celery - diced
    Three tablespoones minced garlic
    1 1/2 cups julienned carrot (I used pre-julienned)

    Sautee veggies in E.V. Olive Oil until tender.

    In separate pan I browned one pound ground turkey.
    Once brown I added 12 ounces frozen mixed veggies (broccoli, mushrooms and mixed peppers).

    I added sauteed veggies and seasonings (cayenne pepper, a little salt, Italian seasoning) to the turkey mixture and allowed to cook together for a few minutes.

    I added one large can of crushed tomatoes and one half can of water.

    I let it simmer until it thickened.

    The veggies all softened and it was an easy way to have a variety of veggies in one meal. I used whole wheat thin spaghetti so it was about as healthy as I could make it.

Directions

Saute raw veggies in E.V. Olive Oil until tender.

In separate pan I browned one pound ground turkey.

Once brown add 12 ounces frozen mixed veggies (broccoli, mushrooms and mixed peppers).

Add sauteed veggies and seasonings (cayenne pepper, a little salt, Italian seasoning) to the turkey mixture and allowed to cook together for a few minutes.

Add one large can of crushed tomatoes and one half can of water.

I let it simmer until it thickened.

The veggies all softened and it was an easy way to have a variety of veggies in one meal. I used whole wheat thin spaghetti so it was about as healthy as I could make it.


Number of Servings: 8

Recipe submitted by SparkPeople user JALICOOK.






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Member Ratings For This Recipe

  • Sounds great, Jali! Does the calorie count include the pasta? Must not... that'd be too good to be true! - 2/15/09

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