Spaghetti with Turkey Cubes and Colorful Vegetables

A bean recipe for every taste:

inexpensive / total preparation time: 40 min.

Cook the spaghetti according to package directions in boiling hot salted water until al dente, then drain the water and drain the spaghetti.

Rinse and clean the zucchini, remove the seeds and cut into thin slices. Peel the tomatoes and cut them into cubes. Rinse the savory, shake dry and pluck off the leaves. Cut the turkey meat into bite-sized strips.

Heat the olive oil in a large frying pan and sear the meat strips in it for 5 minutes. Add the refried beans and sauté over medium heat for 5 min.

Add the zucchini slices and also sauté briefly. Finally, add the sugar snap peas and saute for another minute. Pour in the vegetable soup, stir in the diced tomatoes, and bring the whole thing to a boil repeatedly. Season to taste with salt and freshly ground pepper.

Fold the hot spaghetti into the turkey-vegetable frying pan and sprinkle the savory over the top.

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