Ground Turkey, Rotini, and Fresh Vegetables

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4 of 5 (2)

Nutritional Info

Servings Per Recipe: 12
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

View full nutritional breakdown of Ground Turkey, Rotini, and Fresh Vegetables calories by ingredient

Introduction

Colorful, healthy, and delicious. Only about 250 calories for a one cup serving. Lowfat and low sodium. Use whole wheat rotini or other types of pasta in place of the rainbow rotini I used. The Jennie O Extra Lean Ground Turkey Breast is really good. (It's so good I eat two 1 cup servings but I track it on the SparkPeople nutrition tracker!) Colorful, healthy, and delicious. Only about 250 calories for a one cup serving. Lowfat and low sodium. Use whole wheat rotini or other types of pasta in place of the rainbow rotini I used. The Jennie O Extra Lean Ground Turkey Breast is really good. (It's so good I eat two 1 cup servings but I track it on the SparkPeople nutrition tracker!)

Minutes to Prepare: 10

Minutes to Cook: 10

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 Breast

1 14.5 oz. can Diced Tomatoes No Salt Added

1 14.5 oz. can Diced Tomatoes with Basil, Garlic, and Oregano (I used Del Monte)

1 Tbs. olive oil

.5 Onion

2 c. Broccoli Florets

.5 c. red bell pepper

.5 c. yellow bell pepper

.5 c. green bell pepper

1 c. Shredded Mozarella, part skim

2 Tbs. chopped cilantro (optional)

Directions

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.