Turkey Penne with Roasted Red Pep­per Sauce

Clean Eating - - CONTENTS -


Sweet and ten­der frozen

pe­tite peas, or baby peas, give

our Bolog­nese-style sauce a

burst of color and fresh­ness.

Mak­ing your own sauce from

sim­ple pantry in­gre­di­ents,

such as jarred pep­pers, canned

toma­toes and dried herbs, is

a great money-sav­ing trick.

Cus­tom­ize it to your taste by

play­ing around with dif­fer­ent

herbs and spices.

IN­GRE­DI­ENTS: • 1 15½-oz jar roasted red bell pep­pers, drained and roughly chopped • 1 14½-oz BPA-free can or jar

un­salted diced toma­toes

• ½ tsp gar­lic pow­der • ½ tsp each dried thyme

and rose­mary, di­vided

• 1 lb ground turkey • ½ tsp ground black pep­per,

plus ad­di­tional, to taste

• ¼ tsp sea salt

• 8 oz whole-grain penne • 1 cup frozen pe­tite or baby

peas, thawed

• 2 cups packed baby arugula • ¾ cup whole-milk

ri­cotta cheese

• Zest of 1 lemon


ONE: In a food pro­ces­sor,

purée bell pep­pers, toma­toes,

gar­lic pow­der and ¼ tsp each

thyme and rose­mary un­til

smooth. Set aside.

TWO: Mist a large skil­let

with cook­ing spray and

heat on medium-high. Add

turkey, black pep­per, salt and

re­main­ing ¼ tsp each thyme

and rose­mary and cook,

break­ing up turkey with a

spoon, un­til no longer pink,

about 8 min­utes.

THREE: Mean­while, in

a large pot, cook pasta

al dente ac­cord­ing to

pack­age di­rec­tions. Drain

and re­turn to pot.

FOUR: Stir bell pep­per

mix­ture and peas into pasta

and cook on medium-low,

stir­ring oc­ca­sion­ally, un­til

heated through, about

2 min­utes. Stir in turkey

mix­ture and arugula. Di­vide

among plates. Top with

ri­cotta and lemon zest,

di­vid­ing evenly. Sprin­kle with

ad­di­tional black pep­per.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.