Red Pepper and Turkey Pasta

Red Pepper and Turkey Pasta

Published December 20, 2012 | Written by

Published by: Healthline Exclusive

Servings: 8
Total Time: 30 min

Prep Time: 10 min | Cook Time: 20 min


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
% Daily Value*
Total Fat 15.1g 23%
Saturated Fat 3.3g 17%
Cholesterol 80mg 27%
Sodium 87mg 4%
Total Carbohydrate 86.0g 29%
Dietary Fiber 5.0g 20%
Sugars 4.0g
Protein 38.0g 53%
Percent Daily Values are based on a 2,000 calorie diet.


  • 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:

  1. Cut peppers in half and remove seeds and stem before coarsely chopping.
  2. 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.
  3. 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.
  4. 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.
  5. Serve over hot, cooked pasta.