Penne Pasta – and the art of working with ground turkey breast

 

pennebowl

Penne Pasta Bolognese

1 onion, chopped
2 teaspoons olive oil
1 teaspoon Italian seasoning (dried basil, oregano, marjoram)
ground black pepper to taste
1 pound ground very lean turkey breast
1 jar low-sodium pasta sauce
8 oz box penne pasta

Cook the pasta according to package directions; drain in colander and reserve.

Chop the onion and saute in olive oil with the seasonings.

Add the ground turkey breast to the pan and cook until done (when it is firm and opaque). Transfer the turkey/onion mixture to a food processor and process until fine. This is the trick to working with turkey breast - it takes it from big clumps to more fine pieces as you would have if you used ground beef.

Place the turkey back in the pan and add the pasta sauce. Heat through.

We like to use a pasta sauce that has no added salt. Check out the Nutrition Facts Label for this one - it only has 25 mg of sodium per serving. Most commercial sauces have upwards of 600 mg of sodium per 1/2-cup serving!!

Look at how the ground turkey has a better texture after using the food processor. You can also use a blender.

Add pasta and heat through.

Place in bowl and top with a little shredded Parmesan and voila! Delicious lowfat meal!!

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