Turkey-Vegetable Parmesan

Turkey-Vegetable Parmesan Recipe
Oxmoor House

Yield:

5 servings (serving size: 1 1/2 cups)

Recipe from

Oxmoor House

Nutritional Information

Calories 347
Fat 10.3 g
Satfat 3 g
Protein 24.3 g
Carbohydrate 39.2 g
Cholesterol 75 mg
Iron 3.4 mg
Sodium 728 mg
Caloriesfromfat 27 %
Fiber 5.1 g
Calcium 107 mg

Ingredients

1 teaspoon olive oil
1 cup chopped onion (about 1)
1 1/2 cups chopped green pepper
2 garlic cloves, minced
1 pound ground turkey breast
1 (28-ounce) can diced tomatoes, drained
1 (8-ounce) can tomato sauce with garlic and onion
1/2 teaspoon salt
1/4 teaspoon black pepper
2 zucchini, sliced
3 cups hot cooked ziti (short tube-shaped pasta; about 6 ounces uncooked)
3 tablespoons chopped fresh basil
3 tablespoons grated Parmesan cheese

Preparation

Heat oil in a nonstick skillet over medium- high heat. Add onion, green pepper, and garlic; sauté 7 minutes. Add turkey; cook until turkey is browned, stirring to crumble.

Add diced tomatoes, tomato sauce, salt, and black pepper. Bring to a boil; cover, reduce heat, and simmer 20 minutes, stirring occasionally.

Add zucchini; simmer 3 minutes. Add pasta and basil; return mixture to a boil. Remove from heat. Let stand 5 minutes. Sprinkle with cheese.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2002
My Notes

Only you will be able to view, print, and edit this note.

Add Note