A box of pasta, a jar of sauce, and a few ingredients are all it takes to make a great, healthful dish. Whip in some time, lean turkey (or lean chicken! or tofu!), and a spice (or several!) and you’ve practically got a full-on, healthy meal. Serve your created dish up in a goal/meal-appropriate portion with a veggie or two to boot and your healthy meal is complete. Is it no wonder that I make pasta pretty much every week? 😀
Recipe numero ventidue:
TURKEY ONION PENNE (makes ~4-6 servings)
Ingredients: 1 box whole wheat penne pasta, 1 jar (Francesco Rinaldi) no salt added traditional pasta sauce, 2 pounds lean ground turkey, 2 medium onions, 1 large red bell pepper, 1 1/2 lemons, ~1 loose cup (~20 stems) fresh Italian parsley, ~1-2 tbsp’s EV olive oil, ~1 tsp garlic powder, and ~1 tsp black pepper
Preparation: Follow box directions to prepare pasta (tip: I like to add a pinch of sea salt to the water to speed boiling).
As water heats, peel and quarter onion. Wash, quarter, and remove seeds/core from red bell pepper. Wash and slice stem ends from parsley. Dice/process onion, bell pepper, and parsley. Add to preferred saute pan with juice from 1/2 lemon (adding additional juice as needed to avoid sticking) and saute on low heat/flame. (tip: cover with a lid that fits inside pan to speed sauteing) Stir as needed.
As water heats/boils and veggies/herb saute, place non-frozen ground turkey meat into desired pan. Add ~1 tsp garlic and ~1 tsp ground black pepper and heat over medium heat/flame. Stir/flip periodically to ensure even cooking. Drain excess liquid.
Drain pasta when desired doneness is reached, replace in original pan, and add juice of 1 lemon and ~1-2 tbsp’s EVOO. Stir well. Stir in pasta sauce, then sauteed veggies, then ground turkey.
Voila! You’re done. Serve and enjoy! 😉