• 16oz93% lean ground turkey
  • 13 1/2ozwhole wheat penne or rigatoni pasta (one box)
  • 1large onion
  • 4garlic cloves
  • 2large carrots
  • 1can Italian style diced tomatoes
  • 2cans 'no salt added' diced tomatoes
  • 1/2package fresh basil leaves
  • 1/4cupolive oil
  • 1/2tspblack pepper
  • 1/3cupparmesan cheese
  1. Heat the oil in a large frying pan over medium heat.
  2. Finely chop the onion and garlic, then add both to the frying pan. Cook until the onion appears clear (about 5 minutes).
  3. Grate the carrots and add to the frying pan. Cook until carrots are tender (about 10 minutes).
  4. Meanwhile, in a separate frying pan, cook the turkey on medium heat, stirring occasionally. When cooked through, drain the turkey and add it to the vegetables.
  5. Add the diced tomatoes. Decrease the heat to low and simmer for about 15 minutes to allow the flavors to blend, stirring often.
  6. Chop up about 4 tablespoons of the fresh basil, and stir it in toward the end of the 15 minutes.
  7. Meanwhile, cook the pasta according to the package directions, except do not salt the water.
  8. Drain the pasta when it is cooked to your liking.
  9. To serve, scoop the sauce over the pasta and add 1 tablespoon parmesan cheese to each serving.
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