- 2 pints grape tomatoes
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh garlic
- 1/2 Italian Turkey Meatloaves
- 1/2 cup low-sodium chicken broth
- 12 ounces rotini or other short pasta
- 2 tablespoons butter
- 3/4 cup shaved Parmesan cheese
- 1/2 cup fresh basil leaves, chopped
How to Make It
Sauté tomatoes in 1 Tbsp. hot oil in a large skillet over medium-high heat 10 minutes or until blistered and slightly wilted. Stir in garlic, and cook, stirring constantly, 30 seconds. Crumble meatloaf; add meatloaf and broth to skillet. Cook, stirring often, 3 minutes or until thoroughly heated. Remove from heat, and add salt and pepper to taste.
Cook pasta according to package directions, reserving 1 1/2 cups pasta water. Add pasta water to turkey mixture, and return skillet to heat. Cook mixture 2 to 3 minutes or until liquid is reduced to about 1 cup. Stir in butter. Add pasta and 1/2 cup cheese to turkey mixture; cook, stirring often, 1 to 2 minutes or until thoroughly heated. Sprinkle with basil and remaining 1/4 cup cheese. Serve immediately.