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Turkey-Vegetable Parmesan

Oxmoor House
Yield 5 servings (serving size: 1 1/2 cups)

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

Nutrition 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

How to Make It

  1. 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.

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

  3. 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