Chicken pox spaghetti and salad recipe

Ingredients

• 1 (8-ounce) package spaghetti
• 1 tablespoon unsalted butter
• 1 pound ground turkey
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground cumin
• 1 teaspoon Italian seasoning
• 1 teaspoon cayenne
• 1 teaspoon cayenne

• ½ head romaine lettuce, torn into ½-inch pieces
• ½ small cucumber, peeled, seeded, and diced
• ½ Roma tomato, seeded and quartered
• 2–4 tablespoons store-bought Italian dressing, or to taste
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly cracked black pepper

To make the Spaghetti
1. Cook the spaghetti according to package instructions. Drain pasta and let cool.
2. While the spaghetti is cooking, start the turkey tomato sauce. In a medium skillet set over medium heat, melt the butter. Add the ground turkey, salt, black pepper, ground cumin, Italian seasoning, and cayenne. Cook until the meat browns, 5 to 7 minutes.
3. Add the tomato sauce, turn the heat to medium-high, and bring to a gentle boil. Reduce the heat to low and let simmer for an additional 10 minutes.
4. Add the turkey tomato mixture to the pasta pot and toss with tongs. Let cool slightly while you make the salad.
To make the Salad
5. In a medium mixing bowl, toss together the romaine lettuce, cucumber, and tomato with tongs.
6. When you’re ready to serve, drizzle dressing on the salad and season with salt and black pepper. Toss again with tongs. Serve immediately with the spaghetti.