Servings: 5 You’ll need: 2-1/2 cups whole wheat pasta (cooked according to package directions) 20 oz. (1.25 lbs.) ground turkey 2 Tbsp. olive oil Salt and pepper, to desired taste 1-1/2 tsp. garlic powder 1-1/2 tsp. onion powder 1-1/2 tsp. basil leaves 1 tsp. parsley leaves 2 Tbsp. Parmesan cheese, grated 1-1/2 cups red pasta sauce 1/8 cup. Parmesan cheese, shredded In a large skillet add olive oil and heat to medium-high. Season ground turkey with salt, pepper, basil, parsley and grated Parmesan cheese. Cook seasoned ground turkey meat stirring continuously, until thoroughly cooked; about 12-15 minutes. Drain cooked meat mixture and add back into skillet. Set heat to medium-low heat. Stir in red pasta sauce and cooked whole wheat pasta. Heat thoroughly, while stirring; about 5-7 minutes. Top with shredded Parmesan cheese, set heat to low and put lid on top of pan and melt cheese in about 3-5 minutes. Karen’s Note: Serve this Ground Turkey Italian Pasta dish in the skillet along with a side salad and/or light Italian bread slices.
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Servings: 10-12 You’ll need: 1-1/2 cup whole wheat pasta shells 1.2 lbs. lean ground turkey 1 medium onion, chopped 2 garlic cloves, minced 32 oz. fat free chicken stock 2 cans garbanzo beans, drained and rinsed 2 cans Italian style diced tomatoes 2 tsp. basil leaves 1 tsp. ground oregano 1/2 tsp. crushed red pepper flakes Non-stick cooking spray Sea Salt and Ground Pepper (optional) Cook pasta al dente according to package directions. Drain pasta and set aside—do not rinse. Spray a large dutch oven or medium-large stock pot with non-stick cooking spray. Cook onions and garlic on medium heat for about 3-4 minutes. Add ground turkey and lightly salt and pepper to desired taste. Cook, while stirring, for another 15-20 minutes, until turkey is browned. Drain meat and put back into pot. Stir in the remaining ingredients, except cooked pasta and set heat to high. Bring to a boil, reduce heat to low and simmer for 10 minutes. Stir in cooked pasta and serve. Servings: 14-16 You’ll need: 28 oz. whole wheat and/or veggie rotini pasta, cooked firm according to package directions, drained and rinsed 6 Tbsp. Olive Oil 2 cups fat free or light Italian Dressing 1/2 cup red bell pepper, chopped 1/2 cup white or yellow onion, chopped 1/2 cup celery, chopped 1/2 cup black olives, pitted and sliced 1/2 tsp. ground black pepper 1/2 cup grated Romano cheese In a large bowl mix thoroughly the pre-cooked, drained and pre-rinsed rotini pasta, olive oil and Italian dressing. Cover and set in refrigerator, until completely cooled (at least 2 hours). Stir in all remaining ingredients and thoroughly mix together. Taste to see if it is incorporated well and whether or not additional ground black pepper or olive oil are needed. Keep chilled and covered, until ready to serve. Karen’s Note: This Italian Pasta Salad is best chilled overnight in the refrigerator prior to serving, so that the flavors are blended well. You can also enjoy this Italian Pasta Salad at picnics, parties and sporting events! |
Karen VerduscoAlways reinventing myself by creating new recipes or craft ideas. All photos are genuine. Please send me an email or recipe you liked or tried. Categories
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