Healthier Spaghetti with Double Dose of Veggies

I absolutely love being creative in the kitchen. How to make a staple of the American cuisine as healthy and good for you that it is delicious in taste?

For 2 adults, 1 teenager, 1 pre-teenager and 2 children:

3/4 lbs whole wheat organic spaghetti
1 lb ground turkey
1 jar of 100% natural Preggo combo chunky style
2 TSP of extra virgin olive oil
1/2 green pepper, diced
1/2 red pepper, diced
1/2 red onion, diced
3 gloves of fresh garlic, chopped
1/2 bag of baby spinach, chopped
1/2 bag of baby portabella mushrooms, chopped
reduced-fat parmesan cheese
low-moisture, part skim mozzarella cheese

Stir fry all the vegetables in the olive oil until tender. Keep warm.
Cook and drain the ground turkey then add the spaghetti sauce. Keep warm.
Boil and drain the spaghetti in unsalted water.

Serve the spaghetti, spoon the tomato/turkey sauce over it and cover with the extra vegetables. Sprinkle lightly with cheese. VOILA! Nutritious and delicious.

We did have some thin-sliced french bread, rubbed with fresh garlic and spray with PAM toasted in the oven. Crispy, delicious and without the excess fat.