Southwestern Turkey & Vegetable Pasta Dish
4 Green, 1 Blue, and 1 Purple point per serving.
Makes: 8 servings
Calories: 205
Ingredients
- 3 ounces uncooked campanelle pasta (about 1-1/4 cups)
- 2 teaspoons extra virgin olive oil
- 2 garlic cloves, minced
- 1 onion, chopped
- 1 zucchini, chopped
- 1 cup frozen corn
- 1 pound 99% lean ground turkey
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (10 ounce) can Rotel diced tomatoes and green chiles
- 1 8 ounce can tomato sauce
- 1 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- Pepper, to taste
Instructions
- Cook pasta according to the directions on the package. Drain pasta.
- Heat oil in a large skillet. Cook garlic over medium heat for 30 seconds.
- Add onion, zucchini, and corn to the skillet. Saute, covered 8-10 minutes, or until vegetables are tender and zucchini begins to brown a little.
- Transfer vegetables to a bowl or plate and set aside.
- Cook ground turkey in the same skillet the vegetables were in for about 8 minutes, breaking up the meat as it cooks.
- Once turkey is fully cooked, add in the black beans, Rotel, tomato sauce, salt, cumin, and chili powder.
- Add vegetables and pasta back in with the rest of the ingredients and allow to cook 2-3 minutes, tossing the flavors and ingredients together as it cooks.
- Salt and pepper, to taste. Serve warm.