This Low Calorie Veggie Bolognese Spaghetti is just 390 calories for a large portion. I know you’ll love this healthy bolognese recipe!
Ingredients You’ll Need:
- Olive oil spray
- 1 pound lean ground turkey
- 1 large yellow onion
- 2 red bell peppers
- 1 cup mushrooms
- 2 zucchini
- 4 cloves garlic
- 2 tablespoons Italian seasoning
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 1 28-ounce can crushed tomatoes
- 1 15-ounce can tomato sauce
- 1 6-ounce can tomato paste
- 1 16-ounce box whole wheat spaghetti (or other healthy spaghetti, see above)
Low Calorie Veggie Bolognese Spaghetti
Healthy Veggie Bolognese Meal Prep and Storage
Meal Prep: I love to meal prep this healthy recipe! I make it ahead of time (often for dinner- then store the leftovers as meal prep dinners) and move to either individual meal prep containers, or family sized containers.
Storage: Will hold for 5 days in the fridge or 1 month in the freezer.
Reheating: Reheat in the microwave for 1-2 minutes.
Low Calorie Veggie Bolognese Spaghetti Recipe
More Yummy Low Calorie Recipes:
Low Calorie Veggie Bolognese Spaghetti
Ingredients
- Olive oil spray
- 1 pound lean ground turkey
- 1 large yellow onion minced
- 2 red bell peppers minced
- 1 cup mushrooms minced
- 2 zucchini peeled and minced
- 4 cloves garlic minced
- 2 tablespoons Italian seasoning
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 1 28-ounce can crushed tomatoes
- 1 15-ounce can tomato sauce
- 1 6-ounce can tomato paste
- 1 16-ounce box whole wheat spaghetti (or other healthy spaghetti, see above)
Instructions
- Heat a large pot over medium heat, spray with olive oil and add in the turkey, onion, bell peppers, mushrooms, and zucchini.
- Cook for 10 minutes, until the veggies start to soften. Break up the turkey as it cooks so it’s crumbled and mixed with the veggies.
- Add in the garlic and Italian Seasoning and cook for 2 minutes until fragrant.
- Pour in the crushed tomatoes, tomato sauce, tomato paste, salt and pepper and bring to light boil. Then reduce to a simmer and cook for 1-4 hours (the longer the better).
- When the sauce is nearly done, fill a large sauce pot 2/3 full with water and a good pinch of salt. Bring to a boil.
- Cook the spaghetti for 9-11 minutes, stirring occasionally until cooked to al dente.
- Strain out the water, add 1 cup of the veggie bolognese sauce to the pasta pot and mix with the spaghetti to well coat it.
- To serve add 1 cup of spaghetti to each plate, spoon over 1 cup of bolognese sauce, and serve.
Nutrition
About the Author
Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.
After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.
Nutrition and Calories in Bolognese Spaghetti
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