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Title: Vegetable Pasta Italiano
Categories: Poultry Vegetable Main
Yield: 6 Servings
| PASTA | ||
| 1/2 | lb | Lean ground turkey |
| 1 | Red bell pepper, seeded and thinly sliced | |
| 1 | tb | Paprika |
| 14 1/2 | oz | Crushed tomatoes (1 can) |
| 2 | c | Uncooked bow-tie pasta |
| 14 1/2 | oz | Reduced-sodium chicken broth (1 can) |
| 2 | c | Broccoli florets, washed |
| 1 | c | Cauliflower florets, washed |
| Savory topping (see below) | ||
| SAVORY TOPPING | ||
| 1/2 | bn | Fresh parsley |
| 1/4 | c | Seasoned dry bread crumbs |
| 1/4 | c | Parmesan cheese, grated |
Crumble ground turkey into skillet. Brown over medium-high heat 2 minutes, stirring occasionally. Add red pepper strips and paprika. Cook 2 minutes more. Add crushed tomatoes, chicken broth and pasta to skillet. Bring mixture to a boil, reduce heat, cover and simmer 15 minutes. Remove lid and arrange broccoli nad cauliflower over pasta. Replace lid and continue cooking 10 minutes. Prepare Savory Topping. Sprinkle over vegetables in skillet and let sit 3 minutes before serving.
SAVORY TOPPING
Pull leaves from parsley stems and combine with crumbs and cheese; toss.
Per serving: 313 calories, 18 grams protein, 4 grams fat, 2 grams saturated fat, 72 milligrams cholesterol, 47 grams carbohydrate, 350 milligrams sodium.
Dole Food Company (c) Phoenix Gazette, March 17, 1993.
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