2 teaspoons extra virgin olive oil
2 to 3 cloves garlic, minced
1/2 teaspoon crushed red pepper
1/2 teaspoon dried Italian seasoning
or 1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground red pepper
1 medium onion, chopped
1 pound extra-lean ground turkey
1 small green bell pepper, diced
8 ounces sliced mushrooms
1 jar (26-ounce) pasta sauce
1 can (16-ounce) diced tomatoes
1/2 cup reduced fat Parmesan cheese
1 pound whole wheat spaghetti or your favorite pasta
Heat the oil in a large saucepan; sauté the garlic, spices, salt and black pepper, ground red pepper, and onion for about 2 minutes. Add the turkey and cook until browned. Next add the bell pepper and mushrooms; sauté for 4 more minutes. Add the pasta sauce and tomatoes and bring to a boil; reduce the heat. Simmer, uncovered, for 15 minutes, stirring occasionally. Stir the cheese into the sauce before serving.
Prepare the pasta according to package directions. For al dente pasta, take 3 minutes off the recommended boiling time.
Serve 1 cup of cooked pasta topped with red sauce per serving.