Friday, April 1, 2011

Spaghetti with Tomato, Turkey, and Spinach

I have a dream of going grocery shopping on a Saturday, and using every single thing I bought from the grocery store the following week, in 5 or 6 delicious meals, without one thing going to waste. That is my goal. And this recipe gets me one step closer to getting there.

Remember the Tuscan Tomato Soup from Tuesday? Well, since that soup uses real (or canned) chunky tomatoes, it is a thicker soup, which means that it doubles as a wonderful pasta sauce! Let's get do the details:


1 - 1-1/2 lb. ground turkey
1-2 cups leftover Tuscan Tomato Soup
1 jar spaghetti sauce (I prefer Prego Chunky Garden)
1-2 cups fresh spinach
1 lb. cooked whole wheat spaghetti (or any type of pasta)


In a large skillet over medium-high heat, brown the ground turkey. When all the meat is browned, slowly drain the liquid from the pan. To the turkey, add Tuscan Tomato Soup and 1 jar store-bought spaghetti sauce. Mix together and let simmer for 5 minutes. Add spinach leaves and stir until leaves are just wilted.

Add sauce to cooked pasta and enjoy.

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