Easy as Spaghetti

These past few nights I've barely been able to muster up enough energy for eating dinner, let alone cooking it. Spaghetti is a tried-and-true lazy man's meal.

Even when I am running low on fuel, I try to dress up my spaghetti with a little more than just tomato sauce. A veggie or two and a bit of meat does just the trick. Nothing special, but it certainly fills a hungry belly well.

Just a tip or two for cooking spaghetti noodles:
Many of us have been taught that a bit of olive oil in the noodles after cooking will keep them from sticking together. While this is true, it also prevents other things from sticking to them -- like the sauce. Instead, pour your sauce on the noodles immediately or rinse them in cold water to rid them of starch (the substance which causes them to stick), and reheat when ready to eat. I find that the hot sauce is often enough to do the trick.

Turkey Spaghetti

2 T. olive oil

1/2 lb. ground turkey

2 cloves of garlic, minced

8 oz. mushrooms, chopped

1 jar of your favorite spaghetti sauce (I used Vodka sauce)

1/2 lb. spaghetti noodles

Heat oil in a pan over medium-high heat. Throw in ground turkey and cook until browned, roughly 5-7 minutes. Lower heat a bit and add mushrooms. Cook until wilted, another 5 minutes. Add in garlic, stirring around for about 1 minute. Dump sauce into pan and allow it to heat through.

While making sauce, allow your spaghetti noodles to cook.