wine night: one pot spaghetti

I"m attracted to recipes that are "one-pot" meals.  
Less dishes for Al to do. Ha. 
I saw this one on Camille Styles (love her blog) and knew it needed to be made for Wine Night.  

I adapted a few ingredients, but followed the method and it came out great.
It tastes different than when you make spaghetti in two separate pots. 
The pasta soaks up all the good flavorings from the sauce and the meat and the stock.
A little more rustic and comforting, if you ask me.

You may even have to sneak some bites like I did when I made it last week. 

Make this for your Wine Night tonight!

One Pot Spaghetti
Serves:  6

  • 1 T. extra virgin olive oil
  • 1 lb. lean ground turkey (or beef if preferred)
  • 1/2 t. red pepper flakes
  • 1 small onion, chopped
  • 3 cloves of garlic, minced
  • salt & pepper
  • 2 C. low sodium chicken stock
  • 2 C. water
  • 6 oz. tomato paste
  • 1 T Italian seasoning
  • 1 bay leaf
  • 14 oz. spaghetti (gluten free, whole wheat or regular), broken in half.
  • 1/4 C. Parmesan Cheese

  1. Heat a large skillet over medium-high heat.  Add olive oil.  Once oil is hot, add turkey, onions, red 
  2. pepper flakes, and garlic.  Season with salt and pepper.  Cook until meat is practically cooked through and onions are tender. 
  3. Add stock, water, tomato paste, Italian seasoning, bay leaf.  Season once more with salt and pepper.  Bring to a boil. 
  4. Stir in broken spaghetti.  Return to a boil and continue to stir to avoid pasta from sticking to bottom of pan.  Taste and add more salt if needed.  Reduce heat slightly to a gentle boil for 17 - 20 minutes or until spaghetti is tender.  Stir frequently. 
  5. Stir in Parmesan cheese and serve immediately. 
Nutrition:  (made with lean ground turkey and Barilla Plus Multigrain spaghetti)
Serves:  6
Calories:  419
Carbs:  54g
Fat:  11g
Protein:  31g

Note:  Al says it makes great leftovers to eat COLD the next morning for breakfast. 


{all photos by me}
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