Heart Healthy Spaghetti Food

HEART HEALTHY SPAGHETTI

Heart Healthy Spaghetti image

Who says healthy food doesn't taste good?? This spaghetti is quick, easy, healthy and filled with lots of good flavor! And did I mention, very satisfying! Hope you enjoy! My Photo's.

Provided by Diane Atherton

Categories Turkey

Time 1h15m

Number Of Ingredients 12

Ingredients

1/2 medium onion, chopped
1 medium bell pepper, chopped
2 clove garlic, minced
2 Tbsp olive oil, extra virgin
1 to 1 1/2 lb ground turkey
spaghetti sauce, your choice
1 can(s) sliced mushrooms, drained
1/2 tsp basil, dried
1 tsp oregano, dried
couple of dashes of cayenne pepper
salt and pepper to taste
your favoirte pasta cooked to directions (i used wheat spaghetti)

Steps:

1. Over a medium heat, saute onion, garlic, and bell pepper in a skillet until tender.
2. Add ground turkey to sauteed vegetable; add seasonings and cook over medium heat until turkey is done. NOTE: I add cayenne to many of my dishes simply because it opens those taste buds to all the wonderful flavors.
3. Add spaghetti sauce and mushroom; bring to slow bowl, reduce heat and simmer for 1 hour. Serve over pasta.

HEART FRIENDLY SPAGHETTI SAUCE

Heart Friendly Spaghetti Sauce image

I found this on a diabetic website awhile back. As my DH refuses to touch that looks like it might be healthy I froze the remaining sauce in 5 small zip bags. It freezes very well and is handy to have in serving sizes. I just defrost them in the micro. It's tasty as well as handy which is always a good thing.

Provided by Annacia

Categories Sauces

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 lb lean ground turkey
1 medium onion, 6 ounces (240 g)
1 medium carrot, 4 ounces (120 g)
1 medium celery rib, 3 ounces (90 g)
1 medium zucchini, 6 ounces (240 g)
2 garlic cloves, minced
1/2 tablespoon crushed dried oregano
1 teaspoon dried basil
1 teaspoon crushed dried thyme
1 teaspoon salt (optional)
1/4 teaspoon hot red pepper flakes
28 ounces no-salt-added Italian-style tomatoes, in puree (820 g)
14 1/2 ounces no-salt-added diced tomatoes, with juice (435 g)
1/2 cup water (120 ml)

Steps:

In a large saucepan, crumble the turkey and cook over medium-low heat, stirring, until turkey is white throughout. Drain off all fat.
Add the onion, carrot, celery, zucchini, and garlic. Continue to cook, stirring, until vegetables are limp, about 5 minutes.
Stir in remaining ingredients, using the back of a spoon to break up whole tomatoes. Bring to a simmer and cook, partially covered, over medium-low heat for 30 minutes, stirring often.
Serve over cooked pasta.

Nutrition Facts : Calories 167.5, Fat 6.2, SaturatedFat 1.6, Cholesterol 52.2, Sodium 80.8, Carbohydrate 12.7, Fiber 3.3, Sugar 7, Protein 17.3

MEDITERRANEAN PASTA

Mediterranean Pasta image

Mediterranean Pasta with tomatoes, artichoke, garlic, and lemon. A fast, healthy pasta recipe that's easy to make and filled with bright flavor! Keep the recipe vegetarian or serve with chicken or shrimp. A nutritious all-in-one meal.

Provided by Erin Clarke / Well Plated

Categories Main Course

Time 20m

Number Of Ingredients 12

Ingredients

1 tablespoon kosher salt (plus 1 teaspoon, divided)
6 ounces whole wheat angel hair pasta (whole wheat spaghetti, or similar whole wheat noodles (I recommend DeLallo whole wheat pasta))
4 cloves garlic
2 cups grape tomatoes (or cherry tomatoes)
1 can quartered artichoke hearts ((14 ounces))
1 can whole pitted black olives ((6 ounces))
3 tablespoons good-quality olive oil
1/2 teaspoon ground black pepper
1/4-1/2 teaspoon crushed red pepper flakes
1/4 cup freshly squeezed lemon juice (about 1 lemon)
1/4 cup freshly grated Parmesan cheese
1/4 cup fresh Italian parsley (chopped)

Steps:

Bring a large pot of water to a boil and add 1 tablespoon salt. Cook the pasta until al dente. Reserve 1/2 cup of the pasta water, then drain.
While the water boils and pasta cooks, prep your vegetables and remaining ingredients: mince the garlic; halve the cherry tomatoes; drain and roughly chop the artichokes; drain and slice the olives in half. Once the vegetables start cooking, the recipe goes quickly, so you want to be ready.
Heat the olive oil in a large skillet over medium high heat. Add the tomatoes, garlic, the remaining 1 teaspoon salt, pepper, and crushed red pepper flakes. Cook, stirring frequently, until the garlic is fragrant and the tomatoes begin to break down and release some juices into the oil, 1 to 2 minutes.
Add the pasta to the skillet and toss to coat. Add the artichokes and olives. Drizzle the lemon juice over the pasta. Continue tossing and cook for 1 to 2 minutes, until warmed through. If the pasta seems too dry, add a splash of the reserved pasta water to loosen it. Taste and adjust the salt and pepper as desired. Remove from heat and sprinkle with Parmesan and parsley. Toss once more and enjoy.

Nutrition Facts : ServingSize 1 (of 6), Calories 375 kcal, Carbohydrate 44 g, Protein 10 g, Fat 20 g, SaturatedFat 3 g, Cholesterol 5 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 15 g

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