Turkey and Hidden-Veggie Pasta

Name: Turkey and Hidden-Veggie Pasta
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 tbsp Olive oil; 1 piece Yellow onion, finely diced; 3 clove Garlic; 2 piece Carrots, finely grated; 1 piece Zucchini, finely grated; 450 g Ground turkey; 1 can Crushed tomatoes; 1 tsp Dried oregano; 1.5 tsp Salt; 0.5 tsp Black pepper; 350 g Dried pasta (penne or rotini); 0.25 cup Fresh basil; 0.5 cup Parmigiano-Reggiano, grated

Italian · 35 mins

Quick ground turkey tomato sauce with finely grated carrots and zucchini; serve over pasta.

K By kayree323

Servings

2 tbsp Olive oil
1 piece Yellow onion, finely diced
3 clove Garlic
2 piece Carrots, finely grated
1 piece Zucchini, finely grated
450 g Ground turkey
1 can Crushed tomatoes
1 tsp Dried oregano
1.5 tsp Salt
0.5 tsp Black pepper
350 g Dried pasta (penne or rotini)
0.25 cup Fresh basil
0.5 cup Parmigiano-Reggiano, grated

Calories

674 kcal

Protein

41g

Carbs

82g

Fat

21g

Fiber

Sugar

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Make the Sauce

1. Heat the olive oil in a large deep skillet over medium heat. Add the onion and cook for 3 minutes until softened, then stir in the garlic and cook for 30 seconds until fragrant.

2 tbsp Olive oil, 1 piece Yellow onion, finely diced, 3 clove Garlic
2. Add the carrots and zucchini and cook for 4 minutes, stirring often, until soft and most of the moisture has cooked off.

2 piece Carrots, finely grated, 1 piece Zucchini, finely grated
3. Increase the heat to medium-high, add the ground turkey, and break it into small crumbles with a spoon. Cook for 5 to 6 minutes until no pink remains and it is lightly browned.

450 g Ground turkey
4. Stir in the crushed tomatoes, oregano, salt, and black pepper. Reduce the heat to medium-low and simmer for 12 minutes, stirring occasionally, until thick and the vegetables have melted into the sauce.

1 can Crushed tomatoes, 1 tsp Dried oregano, 1.5 tsp Salt, 0.5 tsp Black pepper
Cook the Pasta

5. Meanwhile, bring a large pot of generously salted water to a boil. Cook the dried pasta for 1 to 2 minutes less than the package directions until al dente. Reserve 1 cup of pasta water, then drain without rinsing.

350 g Dried pasta (penne or rotini)
Toss and Serve

6. Add the drained pasta to the sauce with a splash of the reserved pasta water. Toss over medium heat for 1 to 2 minutes until the sauce coats the pasta, adding more pasta water if needed.
7. Tear in the fresh basil, then serve topped with the Parmigiano-Reggiano.

0.2 cup Fresh basil, 0.5 cup Parmigiano-Reggiano, grated

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