Party-Time Pasta with Turkey and Veggies

This colorful dish combines lean ground turkey and fiber-rich vegetables with pasta for a balanced, family-friendly meal that is low in saturated fat.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (6 servings), not per serving.

• 1/2 pound 85% lean ground turkey · 467 kcal in the whole recipe
• 1 teaspoon paprika · 6 kcal in the whole recipe
• 1 can (14 1/2 ounces) low-sodium crushed tomatoes · 152 kcal in the whole recipe
• 2 cups low-sodium chicken broth · 28 kcal in the whole recipe
• 2 cups bow-tie pasta, uncooked · 577 kcal in the whole recipe
• 3 cups frozen vegetables (such as carrots, broccoli, and cauliflower), thawed · 477 kcal in the whole recipe
• 1/2 cup fresh parsley, chopped · 13 kcal in the whole recipe
• 1/4 cup dry seasoned bread crumbs · 131 kcal in the whole recipe
• 1/4 cup Parmesan cheese, grated · 82 kcal in the whole recipe

Method

1. Heat a large nonstick pan over medium heat, then add the ground turkey and paprika, cooking and stirring until the meat is browned, about 5 minutes.

   

2. Stir in the crushed tomatoes, chicken broth, and uncooked pasta, then bring the mixture to a boil.

   

3. Reduce the heat to medium-low, cover, and simmer until the pasta is almost tender, about 10 to 15 minutes.

   

4. Remove the lid, scatter the thawed vegetables evenly over the pasta, cover again, and cook until the vegetables are tender, about 5 minutes.

   

5. Meanwhile, mix the chopped parsley, bread crumbs, and Parmesan cheese in a small bowl to make the topping.

   

6. Sprinkle the topping over the vegetables, cover, and let the skillet sit off the heat for 3 minutes to set before serving.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.