Red Pepper and Turkey Pasta
Published December 20, 2012 | Written by James Schend
Instead of a tomato-based pasta sauce, this recipe uses red peppers, which are full of vitamin C and beta-carotene.
Cooking tip: Arthritis-fighting foods: red peppers (beta-carotene and vitamin C), turkey (selenium), extra virgin olive oil (polyphenols)
| Nutrition Facts | |||||
| Serving size: | ¼ pound pasta and ¾ cup sauce | ||||
| Calories per serving: | 629 | ||||
| Total Fat 15.1g | 23% | ||||
| Cholesterol 80mg | 27% | ||||
| Sodium 87mg | 4% | ||||
Ingredients
- 3 large red bell peppers
- 3 tablespoons extra virgin olive oil
- 1 large onion, chopped
- 2 teaspoons minced garlic
- 2 tablespoons fresh oregano, chopped
- 1 tablespoon red wine vinegar
- 2 pounds ground turkey
- 2 pounds hot, cooked protein-rich rigatoni
Step by Step:
- Cut peppers in half and remove seeds and stem before coarsely chopping.
- In a large Dutch oven, heat oil over medium heat. Add peppers and onion and cook 20 minutes or until very tender. Add garlic and cook an additional 5 minutes.
- Transfer mixture to a blender or food processor and puree until smooth. Return sauce to pan and reheat over medium-low heat. Stir in oregano and vinegar and adjust seasonings.
- Meanwhile, sauté ground turkey in large skillet, sprayed with vegetable cooking spray, until cooked and starting to brown. Add cooked turkey to sauce and simmer 20 minutes.
- Serve over hot, cooked pasta.