The Hubs and I were on a hunt for a new dinner recipe I feel that we've been stuck in the same rotation of meals for the past few weeks. We stumbled upon
this recipe and decided to give it a try. The picture looked delicious and best of all, its healthy! The original recipe called for pappardelle pasta. However, I couldn't find it in my grocery store. I opted for a whole wheat penne pasta instead. It came out great! There's plenty for leftovers too! Enjoy!
xoxo,
Jen
ingredients
1 pound(s) pappardelle pasta (I used whole wheat penne pasta)
2 medium carrots, halved
1 medium onion, quartered
2 garlic cloves, peeled
2 teaspoon(s) olive oil
1 1/4 pound(s) ground turkey
1/2 teaspoon(s) crushed rosemary
1/4 teaspoon(s) pepper
1/2 cup(s) dry white wine (optional)
1 jar(s) (24 to 26 oz) marinara sauce
Grated Parmesan (I used Kraft reduced fat parmesan)
directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook as package directs.
Meanwhile, put carrots, onion and garlic in a food processor; pulse until finely chopped. Heat oil in large nonstick skillet over medium-high heat. Sauté chopped vegetables 4 minutes or until tender.
Add turkey, rosemary and pepper; cook, breaking up clumps, 4 minutes or until no longer pink. Add wine, if using; simmer, uncovered, 1 minute.
