Try this fresh and healthy spaghetti with meat sauce, exclusively online.

INGREDIENTS:

• 1 lb lean ground turkey
• 1 small onion
• 1 cloves garlic
• 1 13-oz package whole-grain pasta
• 1 large carrot, finely shredded
• 1 Roma tomatoes
• 1 small zucchini, finely chopped
• 1 roasted red pepper (roast under broiler without oil, peel skin and chop)
• 1 15-oz can pumpkin purée
• 1 10-oz jar pasta sauce
• 1 tbsp ultra-low-fat cream cheese

INSTRUCTIONS:
1. Brown turkey, drain any fat and rinse, return to pan and add onion and garlic. Boil water and cook pasta as directed (undercook slightly as it will continue to cook a little in the sauce).

2. Sauté turkey mixture until onions are translucent. Add carrot, tomatoes and zucchini and sauté a few minutes.

3. Add red pepper, pumpkin purée and pasta sauce (if too thick add a little water). Cover and simmer for 7 to 10 minutes until zucchini is soft and add cream cheese. Turn off heat and let cream cheese melt.

4. Add pasta and mix, cover and let stand 2 minutes. Serve with a salad.

TIP: Oxygen reader Theresa likes to roast several peppers at once and freeze them so they are handy.

NUTRIENTS PER SERVING:
Calories: 420, Total Fats: 4 g, Saturated Fat: 1 g, Trans Fat: 0 g, Cholesterol: 40 mg, Sodium: 330 mg, Total Carbohydrates: 64 g, Dietary Fiber: 11 g; Sugars: 12 g; Protein: 29 g; Iron: 3 mg