Prep Time:
Yield:Ingredients
- 3 Tablespoons of olive oil
- 4-8 cups of chopped raw vegetables (I used a large onion, a large bell pepper, 10 oz of mushrooms, and 4 big handfuls of spinach – try asparagus/peas/spinach, or onion/zucchini/fresh tomatoes, or onion/broccoli/shredded carrots…anything goes! You can also use cooked leftover vegetables.)
- 2 cloves garlic, minced
- 1 lb ground turkey
- salt and pepper, to taste
- a jar of marinara sauce (mine was 25 oz)
- cooked pasta (I use whole wheat)
- parmesan cheese
Instructions
- Heat a couple tablespoons of olive oil over medium heat in a large pot. Add veggies and garlic as you get them cut up (or longest-cooking ones first, such as onions and broccoli), reserving greens such as spinach or already cooked veggies for later. Add large frozen vegetables such as frozen broccoli at this point, too. Saute veggies until tender with a sprinkle of salt, about 10-12 minutes, depending on the type.
- Push veggies to the sides and add another tablespoon of oil. Add and brown the turkey, breaking it up with a spoon or spatula. Add salt and pepper (you will need at least 1/2 teaspoon salt total), and any precooked vegetables, small frozen vegetables, or greens and stir until thawed and/or wilted.
- Add marinara sauce and simmer for a few minutes. Taste and add salt if needed, and serve over cooked pasta with a sprinkle of parmesan cheese.
Notes
This – umm – “recipe” is my own!
If you prefer, you can skip the turkey and make this a meatless meal.