One-Pot Hidden Veggie Spaghetti

Heat the olive oil in a large pot or Dutch oven with a lid over medium-high heat. Add the ground turkey or beef and season with Italian seasoning, salt and pepper. Cook, breaking up the meat with a masher or wooden spoon, until browned.

Add the onion, garlic, grated zucchini, carrot and eggplant. Cook, stirring occasionally, about 7 minutes, until the vegetables are very soft and the onion is translucent.

Stir in the marinara and broth and bring to a boil. Add the spaghetti, pressing it into the liquid as it softens. Once the spaghetti is fully submerged, cover, turn heat to medium-low, and cook until the pasta is al dente, stirring occasionally so it doesn’t stick to the bottom of the pot.

Once the pasta is tender and the sauce has thickened, stir in the heavy cream to form a creamy sauce. Serve with additional Parmesan on top.