Turkey and Vegetable Pasta Recipe
Healthy Pasta Recipe
Ingredients:
4 cups cooked medium-size pasta (rotini, rigatoni, etc.)
1 slice bread
2 cups broccoli florets
2 carrots, sliced
1 tablespoon reduced fat margarine
1 large onion, diced
2 cloves minced garlic
2 celery stalks, diced
1 tablespoon all-purpose flour
1 (14.5 ounce) can reduced sodium, reduced fat chicken broth
1 teaspoon ground sage
2 cups cooked turkey breast, diced
Directions:
Lightly toast bread and pulse-blend with blender or food processor into breadcrumbs. Prepare pasta according to package directions. Add broccoli and carrots to water during the last 2 minutes. Drain and set aside.
Melt margarine in large nonstick skillet over medium heat. Add onion, garlic and celery and saute for 3 minutes. Stir in the flour. Add the chicken broth and sage and mix until flour dissolves. Add turkey and continue to simmer for 1 minute or until heated through. Combine the turkey mixture with pasta, vegetable mixture. Sprinkle with breadcrumbs.
Recipe makes 6 Servings; serving size: 16 ounces
Nutrients per serving: Calories: 259, Fat: 5g (saturated: 1g), Cholesterol: 30mg, Sodium: 460mg, Carbohydrate: 36g, Protein: 18g, Fiber: 3g
Exchanges: Starch/Bread 2, Lean Meat 1-1/2, Vegetable 1
