A rich and hearty meat sauce gains even more robust umami body with the addition of mushrooms. Try serving over polenta as a change of pace from noodles.
1 cup prechopped onion
1 cup diced zucchini
4 ounces presliced mushrooms
5 garlic cloves, minced
12 ounces 93% lean ground turkey
1 cup unsalted chicken stock
1/2 cup thinly sliced fresh basil, divided
1/2 teaspoon sugar
1 (14-ounce) box chopped tomatoes (such as Pomì)
2 tablespoons light whipping cream
2 teaspoons unsalted butter
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper
6 ounces uncooked multigrain spaghetti
1 ounce grated Parmesan cheese (about 1/4 cup)
How to Make It
Heat a large cast-iron skillet over medium-high heat. Coat pan with cooking spray. Add onion and next 3 ingredients (through garlic) to pan; cook 4 minutes, stirring frequently. Push vegetables to sides of pan; coat center with cooking spray. Add turkey; cook 3 minutes, stirring to crumble. Add stock, 1/4 cup basil, sugar, and tomatoes to pan, stirring to combine with turkey and vegetables. Simmer 3 minutes. Stir in cream, butter, salt, and red pepper; simmer 1 minute.
While sauce cooks, cook pasta according to package directions, omitting salt and fat; drain. Divide noodles evenly among 4 shallow bowls. Top evenly with sauce; sprinkle evenly with remaining 1/4 cup basil and cheese.