Yes indeed, pepperoni spaghetti. And you will fall in love with it.
Now this is not just any pepperoni. This is turkey pepperoni, which means it’s low in fat, and seriously high in flavor. Healthy pepperoni…that’s an oxymoron if I ever heard one.
You can buy it in cute little packs near the deli meat and hot dogs. You’ll need about half a pack for this dish, leaving the other half for your kids (or you) to snack on throughout the week. Triscuit + cheese + turkey pepperoni = YUM.
This is one of my kids’ favorite suppers, and it’s super quick-fix, so it falls in my top 10 list of go-to meals for crazy weeknights. Throw in some fresh spinach, and you’ve got a meal that’s not only delicious, but also packed with iron, folate, and vitamins A, C, and K.
So have yourself some healthy pepperoni today! Your kids will love you for it. Now shake that booty.
Serves 4 to 6
Prep and cook time: 15 minutes
- 1 Tbsp olive oil
- 1/2 pack turkey pepperoni (about 3 oz.)
- 4 cloves garlic, minced/pressed
- 1 tsp basil
- 1 tsp Italian seasoning (or oregano)
- 1/2 tsp onion powder
- dash of cayenne
- 1/4 cup dry red wine (optional)
- 2 jars of your favorite spaghetti sauce
- 1 pound 51% whole wheat spaghetti (or your favorite spaghetti)
- 8 oz (or so) fresh baby spinach
- grated parmigiano reggiano
- Heat a large pot of water to boil over high heat
- Meanwhile, in a large skillet or dutch oven, heat olive oil over medium high heat until shimmering
- Saute pepperoni for about 1 minute, then add garlic and spices, and cook for another minute
- Deglaze with wine, cook about 30 seconds, then stir in spaghetti sauce and spinach, and reduce heat to simmer while spaghetti cooks
- When water is boiling, cook spaghetti according to package directions, al dente
- Drain spaghetti and combine with sauce
- Garnish with grated parm reggiano