Spaghetti with Roasted Tomatoes and Veggie Pasta

Tired of the same old spaghetti? Change it up a bit with a few new ingredients and healthier pasta.


I pound of ground turkey or ground chicken


1 box of Barilla veggie spaghetti

1 bottle of Spaghetti sauce. (I prefer Barilla or Classico.)

1 can of roasted diced tomatoes. (This adds a richer taste to the spaghetti sauce.)

1 medium green bell pepper diced

1 small onion diced

1 teaspoon of minced garlic

Cheddar cheese (optional)

Seasonings (add to taste)

Fresh ground black pepper

Garlic powder

Oregano and basil

Seasoning salt

1 Bay leaf

Chinese five spice (two pinches)

Red hot pepper flakes

Balsamic or red wine vinegar

Worcestershire sauce

Extra virgin olive oil

1 tablespoon of sugar ( I use coconut sugar.)


Brown the ground turkey in olive oil, and then add the diced green peppers and onion.  Season with salt and pepper as you add each layer of food to the dish. After a few minutes, add the spaghetti sauce and diced tomatoes. I take the empty jar of spaghetti sauce and pour a splash or two vinegar, Worcestershire sauce, and sugar in it. Put the lid on the jar and shake. This mixes the remnants of spaghetti sauce with the other ingredients. Now pour this mixture into the pot. Add the rest of your spices and herbs, stir and let simmer for about fifteen to twenty minutes.


Cook up your Barilla Veggie pasta. I always season my pasta with olive oil and pepper.



I don’t mix my spaghetti and sauce. I put the sauce on the noodles, add Frank’s red hot sauce and chedder cheese. Yummy!

Stay blessed,





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