This isn’t the most exciting recipe in the world but it’s quick (30 minutes from start to finish) and can be easily changed – if you want to throw some garlic in there, go ahead. It’s also simple enough to double if you have guests coming over and don’t want to slave over a hot stove. My husband works a lot so I like to make things for him to bring to work, or throw in the microwave when he comes home late. This always goes over well.
The below yields six servings: according to My Fitness Pal, each will be 579 calories.
16 oz pasta (gluten free pasta works just as well)
15 oz tomato sauce
1/2 onion, diced
1/2 red pepper, diced
1tsp Italian seasoning
1tsp olive oil
1lb ground turkey
Start the water boiling. Dice the onions and red peppers. Heat the pan and when ready add the turkey, let it cook a bit – giving off some fat in which to cook the onions and peppers. While this is going on, add the pasta to the boiling water. I like to add some olive oil for flavor but you can leave that out.
Back to the turkey – break it up into small pieces as it browns. Once it is cooked through (no more pink) add the tomato sauce, mix. Add the spices, mix. Don’t cook the pasta past being al-dente (directions should be on the box). Soggy noodles are gross, especially if you are going to eat this over a number of days.
Portion out the pasta. Do the same with the sauce. My husband adds parmesan cheese, but I like it as is.