Ground Turkey, Rotini, and Fresh Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
12 oz. bag of Rainbow Salad Rotini (can use other pasta, can use whole wheat)20 oz. pkg. Jennie O Extra Lean Ground Turkey Breast1 14.5 oz. can Diced Tomatoes No Salt Added1 14.5 oz. can Diced Tomatoes with Basil, Garlic, and Oregano (I used Del Monte)1 Tbs. olive oil.5 Onion2 c. Broccoli Florets.5 c. red bell pepper.5 c. yellow bell pepper.5 c. green bell pepper1 c. Shredded Mozarella, part skim2 Tbs. chopped cilantro (optional)
Makes 12 one cup servings for 242 calories.
Boil the pasta according to directions on the package.
I steam the broccoli florets in the microwave, using my Tupperware steamer, while I'm chopping the other vegetables.
Chop peppers, onion, and cilantro.*
Saute the onions and peppers in the large frying pan.
Add the ground turkey and cook it through.
Add the 2 cans of tomatoes, the cilantro, and the steamed broccoli. (You could probably cook the broccoli with the onions and peppers to save the steaming step.)
Add the rotini or other pasta you used.
Stir it around mixing all of the ingredients.
Sprinkle the mozarella on top. (My son adds more mozarella to his portion.)
Let the mozarella melt and then serve.
*(I sometimes finely chop peppers, cilantro, onions, and sometimes garlic and put the mixture in ice cube trays. Freeze them, then put them in a big Ziploc bag and pull them out as I need them in cooking. A Puerto Rican friend taught me that trick.)
Number of Servings: 12
Recipe submitted by SparkPeople user REEDSKI.
Boil the pasta according to directions on the package.
I steam the broccoli florets in the microwave, using my Tupperware steamer, while I'm chopping the other vegetables.
Chop peppers, onion, and cilantro.*
Saute the onions and peppers in the large frying pan.
Add the ground turkey and cook it through.
Add the 2 cans of tomatoes, the cilantro, and the steamed broccoli. (You could probably cook the broccoli with the onions and peppers to save the steaming step.)
Add the rotini or other pasta you used.
Stir it around mixing all of the ingredients.
Sprinkle the mozarella on top. (My son adds more mozarella to his portion.)
Let the mozarella melt and then serve.
*(I sometimes finely chop peppers, cilantro, onions, and sometimes garlic and put the mixture in ice cube trays. Freeze them, then put them in a big Ziploc bag and pull them out as I need them in cooking. A Puerto Rican friend taught me that trick.)
Number of Servings: 12
Recipe submitted by SparkPeople user REEDSKI.
Nutritional Info Amount Per Serving
- Calories: 251.7
- Total Fat: 5.7 g
- Cholesterol: 32.9 mg
- Sodium: 304.5 mg
- Total Carbs: 27.1 g
- Dietary Fiber: 2.4 g
- Protein: 21.2 g
Member Reviews
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ARDIAMURLI
My husband and I really enjoyed this!! I changed it a little...only 1 can of tomatoes, and roasted red peppers because I don't like bell peppers. Plus I added summer squash. My husband also suggested it would be even better with parmesan cheese on it so we will try it like that next time :) - 7/19/09