| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Toronto | Pasta, Poultry, Vegetables | 1 | Servings |
INGREDIENTS
| 2 | T | Olive oil |
| 1 | Onion, chopped | |
| 3 | Galic cloves, chopped | |
| 1/8 | t | Chili flakes, opt |
| 1 | Plum tomatoes, 28oz/796 ml | |
| pureed with juices | ||
| 2 | c | Turkey, cooked diced |
| 1 | Brocolli, trimmed and cut | |
| inot 1 inch pieces | ||
| 1 | t | Salt |
| 1/2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 290
Calories From Fat: 240
Total Fat: 27.2g
Cholesterol: 0mg
Sodium: 2331.1mg
Potassium: 193.2mg
Carbohydrates: 12.1g
Fiber: 2.3g
Sugar: 5.2g
Protein: 1.5g