The best of both worlds, it's spaghetti with pizza toppings and a great way to mix the usual. And done in 20 minutes, this is a great meal to prep the veggies for ahead of time and throw it all together for a quick dinner.
8 oz whole wheat spaghetti
1 TBSP olive oil
1 lb lean ground turkey, chicken, or beef
1/2 cup fine diced pepperoni (from slices or stick)
3 cloves garlic, smashed
3 cups any combination:
thin sliced onion
thin sliced bell peppers
thin sliced fresh jalapeno rings
sliced raw mushrooms
sliced black olives
other favorite veggie pizza topping
1 jar marinara (quart size/28oz)
crushed red pepper flakes
1/4 cup grated romano, parmesan, or asiago cheese
1 cup shredded mozzarella
Cook pasta according to package directions.
In a large skillet, heat pan over high heat and add olive oil. Cook meat until browned and add garlic and veggies of choice. Cook until veggies are softened and add marinara and red pepper to taste. Simmer on low about 10 minutes and serve over or tossed with the pasta. Top each plate with a sprinkle of grated cheese, shredded mozzarella, and crushed red pepper flakes.
8 oz whole wheat spaghetti
1 TBSP olive oil
1 lb lean ground turkey, chicken, or beef
1/2 cup fine diced pepperoni (from slices or stick)
3 cloves garlic, smashed
3 cups any combination:
thin sliced onion
thin sliced bell peppers
thin sliced fresh jalapeno rings
sliced raw mushrooms
sliced black olives
other favorite veggie pizza topping
1 jar marinara (quart size/28oz)
crushed red pepper flakes
1/4 cup grated romano, parmesan, or asiago cheese
1 cup shredded mozzarella
Cook pasta according to package directions.
In a large skillet, heat pan over high heat and add olive oil. Cook meat until browned and add garlic and veggies of choice. Cook until veggies are softened and add marinara and red pepper to taste. Simmer on low about 10 minutes and serve over or tossed with the pasta. Top each plate with a sprinkle of grated cheese, shredded mozzarella, and crushed red pepper flakes.
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