Turkey And Mushroom Bolognese

• Cooking spray
• 1 cup prechopped onion
• 1 cup diced zucchini
• 4 ounces presliced mushrooms
• 5 garlic cloves, minced
• 12 ounces 93% lean ground turkey
• 1 cup unsalted chicken stock
• 1/2 cup thinly sliced fresh basil, divided
• 1/2 teaspoon sugar
• 1 (14-ounce) box chopped tomatoes (such as Pomi)
• 2 tablespoons light whipping cream
• 2 teaspoons unsalted butter
• 1/2 teaspoon kosher salt
• 1/4 teaspoon crushed red pepper
• 6 ounces uncooked multigrain spaghetti
• 1 ounce grated Parmesan cheese (about 1/4 cup)

1. Heat a large cast-iron skillet over medium-high heat. Coat pan with cooking spray. Add onion and next 3 ingredients (through garlic) to pan; cook 4 minutes, stirring frequently. Push vegetables to sides of pan; coat center with cooking spray. Add turkey; cook 3 minutes, stirring to crumble. Add stock, 1/4 cup basil, sugar, and tomatoes to pan, stirring to combine with turkey and vegetables. Simmer 3 minutes. Stir in cream, butter, salt, and red pepper; simmer 1 minute.
2. While sauce cooks, cook pasta according to package directions, omitting salt and fat; drain. Divide noodles evenly among 4 shallow bowls. Top evenly with sauce; sprinkle evenly with remaining 1/4 cup basil and cheese.

cooking spray, onion, zucchini, mushrooms, garlic, turkey, fresh basil, sugar, tomatoes, light whipping cream, unsalted butter, kosher salt, red pepper, multigrain spaghetti, parmesan cheese

Taken from www.myrecipes.com/recipe/turkey-mushroom-bolognese (may not work)