Turkey and Squash Pasta
Submitted by glutenfreeweek on Sun, 03/23/2014 - 16:09
Summary
Yield | |
---|---|
Source | glutenfreeweek |
Prep time | 15 minutes |
Cooking time | 20 minutes |
Total time | 35 minutes |
Description
A very tasty and pasta dish that works well for the work week.
Ingredients
1 pk
gluten-free rotini pasta 1
bell peppers dice (any color) 2
zucchini, sliced 1 pk
mushrooms, sliced (optional) 1 cn
diced tomatoes (or 1 or 2 diced fresh tomatoes) 1 c
chicken broth 1 T
cornstarch 1 T
fennel seedInstructions
Sauté onions, garlic, fennel seed, and ground turkey in skillet until turkey is browned.
Meanwhile, cook and drain pasta.
When turkey is done, add the rest of the vegetables, chicken broth, basil, oregano, and red pepper flakes to taste. Cover and cook until vegetables are done (about 15 minutes).
Thicken sauce with if desired with cornstarch mixed in a small amount of water, and cook a few more minutes.
Notes
For more color in this dish use 1 yellow squash and 1 zucchini instead of 2 zucchinis
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