This recipe is great because you can add whichever veggies your family prefers, depending on what is in season!
|1 can||evaporated milk|
|2 tbsp||all purpose Flour|
|1 Pkg||whole wheat spaghetti|
|1||zucchini, washed and sliced|
|1 lb||ground turkey|
|1 cup||cheddar cheese|
|1/3 cup||parmesan cheese|
|1 can||700ml diced tomatoes, drained|
|1 cup||mushrooms, washed and sliced|
|1 cup||onion, diced|
|pepper to taste|
In a medium pot, heat water and prepare spaghetti pasta according to package directions. Drain and set aside.
In a small saucepan, whisk milk and flour together until smooth, heating until slightly thickened. Add pepper to taste, we find that about 1/4tsp is enough. Once thickened, add 3/4 cups of cheddar and parmesan cheese. Stir until melted. Set aside.
Meanwhile, in a large frying pan, combine turkey, onions, and mushrooms and cook until turkey is no longer pink. Break up any large pieces as you cook and stir this mixture.
Add zucchini and tomatoes, and continue to cook 5 minutes.
Drain any excess water from the meat mixture and return to medium-low heat.
Add cheese sauce and spaghetti, and stir well with meat mixture. Top with remaining cheese and cover until the cheese is melted (about 5 minutes).
Play around with different veggies in this recipe; zucchini was is season so that's what I used this week. Multi-coloured peppers also work well, as does asparagus.
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