| 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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