Creamy Garlic Parmesan Penne with Turkey and fresh Veggies
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 194.6
- Total Fat: 7.2 g
- Cholesterol: 47.3 mg
- Sodium: 157.3 mg
- Total Carbs: 18.4 g
- Dietary Fiber: 3.1 g
- Protein: 18.3 g
View full nutritional breakdown of Creamy Garlic Parmesan Penne with Turkey and fresh Veggies calories by ingredient
Introduction
My tasty side dish with loads of meat and vegetables to make a full meal! My tasty side dish with loads of meat and vegetables to make a full meal!Number of Servings: 9
Ingredients
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BOILING:
3C whole wheat penne (about 9oz)
1C baby carrots
2C broccoli flowers/cut pieces
SKILLET:
20oz lean ground turkey
1 small onion, minced very small
1t garlic, minced
4oz Neufchatel cheese (1/2 block)
1/2C unsweetened almond milk
1/4C shredded parmesan cheese
1/2 teaspoon black pepper
1t ground garlic
2t basil
COLD:
3 green onions, white & green parts sliced
1C cherry tomatoes, halved (1/4 very large ones)
2T fresh chopped parsley
Directions
This recipe has a couple of stages going at the same time. It's plenty easy, but make sure you know what else to be doing!!
Stage 1 - Boiling
Fill a large pot with water and heat on high to boiling. When boiling, add the pasta and carrots. Set timer for 7 minutes. After 7 minutes, add the broccoli and cook for the remaining time suggested on the pasta box - or until pasta is tender. Drain in a colander.
Stage 2 - Skillet
While the pasta water is getting hot, spray a large skillet with EVOO and begin to cook the turkey. After a few minutes, add the onion and sautee until turkey is cooked and onion is tender. Drain if necessary adn add the garlic. Sautee 1 minute.
Remove the meat from the heat and add the neufchatel cheese. Stir until it begins to melt, then add the almond milk, cheese and all the spices. Set aside in the skillet.
Stage 3 - COLD:
Place the cut tomatoee, parsley and sliced green onions in a very large bowl.
Stage 4 - PUT IT ALL TOGETHER:
After the pasta is drained, add it to the large bowl with the tomatoes and green onions. If the turkey mixture has gotten too cold, bring it to a low simmer for a minute to heat it up again, then add it to the bowl. Toss well and serve!!
Very good with a green salad and fresh bread!
Serving Size: Makes 9 servings, 1C each
Number of Servings: 9
Recipe submitted by SparkPeople user TAMRACLOVEC.
Stage 1 - Boiling
Fill a large pot with water and heat on high to boiling. When boiling, add the pasta and carrots. Set timer for 7 minutes. After 7 minutes, add the broccoli and cook for the remaining time suggested on the pasta box - or until pasta is tender. Drain in a colander.
Stage 2 - Skillet
While the pasta water is getting hot, spray a large skillet with EVOO and begin to cook the turkey. After a few minutes, add the onion and sautee until turkey is cooked and onion is tender. Drain if necessary adn add the garlic. Sautee 1 minute.
Remove the meat from the heat and add the neufchatel cheese. Stir until it begins to melt, then add the almond milk, cheese and all the spices. Set aside in the skillet.
Stage 3 - COLD:
Place the cut tomatoee, parsley and sliced green onions in a very large bowl.
Stage 4 - PUT IT ALL TOGETHER:
After the pasta is drained, add it to the large bowl with the tomatoes and green onions. If the turkey mixture has gotten too cold, bring it to a low simmer for a minute to heat it up again, then add it to the bowl. Toss well and serve!!
Very good with a green salad and fresh bread!
Serving Size: Makes 9 servings, 1C each
Number of Servings: 9
Recipe submitted by SparkPeople user TAMRACLOVEC.
Member Ratings For This Recipe
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GNOMIES
I tried it again and used 2 big pieces of grilled chicken seasoned with lemon pepper and garlic. I just cut the cooked chicken into the sauce pan once the sauce was almost done. I added a wee bit more veggies and extra milk and parm cheese to make it saucier and added more garlic this time. YUMMY! - 7/25/11
Reply from TAMRACLOVEC (7/25/11)
The flavor is the same with either milk - the almond milk just reduces the calories. I'm on a low-sodium diet, so most of my recipes "need" more salt - LOL!!