It was dinner time. And though I wasn’t in the mood to cook, I had some ground turkey already thawed that I couldn’t let go to waste. I wasn’t in the mood for tacos. Or meatloaf. Or burgers, because we had just had sloppy joes the night before. I thought maybe something with potatoes, but then I realized we didn’t have any. So I looked around the pantry and fridge and threw something together.
I had some spaghetti, so I set that to boil with a splash of olive oil.
I browned the ground turkey and seasoned it with about a teaspoon of Italian dressing packet and ground black pepper.
I found a can of stewed tomatoes with oregano and basil, so I added that to the meat. And then I threw in about a cup of frozen spinach. (If I had fresh tomatoes and spinach, that probably would work too, but I was dealing with what was on hand.) I added a clove of chopped garlic.
I lowered the heat and let it simmer for about 15 minutes. When the pasta was done I added it to the meat pan along with some of the pasta water (about half a cup). And let it simmer a bit more.
Finally, I served it up with a sprinkling of grated Parmesan cheese.
And here’s the thing, it’s a totally versatile dish! I can add other vegetables, like zucchini, green beans, asparagus, or whatever sounds good. I can spice it up with some jalapeño, red chili flakes, or sriracha. Instead of ground turkey, I can use chicken, ground beef, or sausage. Or no meat at all!
A big hit with everyone and a new 30 minute dish to add to our menu rotation. I love it when that happens.