Christine's Pasta and Spicy Red Sauce

2 teaspoons extra virgin olive oil
2 to 3 cloves garlic, minced
1/2 teaspoon crushed {red pepper} flakes
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.

Ease of Preparation: Easy

Preparation Time: 10 min

Cook Time: 30-40 min

Servings: 4

Recipe By: Christine Avanti

From:  Skinny Chicks Don't Eat Salad
Used with permission of Rodale

Chef Suggestions
Omit the crushed red pepper flakes if you do not like it spicy.