| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Toronto | Pasta, Poultry, Vegetables | 1 | Servings |
INGREDIENTS
| 2 | tb | Olive oil |
| 1 | Onion;chopped | |
| 3 | Galic cloves;chopped | |
| 1/8 | ts | Chili flakes;opt |
| 1 | cn | Plum tomatoes;28oz/796 ml pureed with juices |
| 2 | c | Turkey;cooked, diced |
| 1 | bn | Brocolli;trimmed and cut inot 1 inch pieces Salt |
| 1/2 | ts | Pepper |
| 1 | lb | Penne; or other tubal pasta |
| 1/2 | c | Parmesan;grated ; opt |
INSTRUCTIONS
Heat oil in deep skillet. Add onions, garlic, and chili flakes. Cook gently 5 minutes or till very fragrant.Add tomatoes; bring to a boil. Reduce heat; cook 5 minutes. Add turkey; cook 5 minutes more. Add brocolli, salt, pepper, cook 5 to 8 minutes longer until turkey is tender and brocolli is cooked. Meanwhiel, cook pasta in large pot of cooking water in a large pot of boiling salted water. Drain well, toss with sauce. Taste; adjust seasoning if necessary. Serve sprinkled with cheese if you wish. SERVES: 4 to 6 SOURCE: Bonnie Stern's Quick Cuisine column in the Toronto Star From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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