Monday, April 28, 2008

Whole Wheat Rotini with Kale, Yellow Squash, Eggplant, and Ground Turkey

This is the result of a look in the fridge and making something out of nothing, It turned out very tasty, as the kids gobbled it down. Success!

Whole Wheat Rotini with Kale, Yellow Squash, Eggplant, and Ground Turkey

14.5 oz boz whole wheat rotini

2 Tbls olive oil, divided

1 medium onion, chopped

4 garlic cloves, minced

1 can chicken broth

1 large eggplant, peeled and chopped

3 medium yellow squash, sliced lengthwise twice, then chopped

2 bunches kale, washed, stems removed and chopped

16 oz lean ground turkey

2-3 Tbls Italian seasoning

1 Tbls dried onion flakes

chopped fresh parsley

feta or parmesan cheese

1. Cook pasta according to box directions.

2. Meanwhile, heat 1 Tbls olive oil in a dutch oven. Add onion and saute for a few minutes, until almost tender. Add garlic and saute for 30 seconds. Add 1/4 cup chicken broth to pan and stir. Add eggplant and yellow squash. Add 1/2 cup chicken broth and 1 Tbls Italian seasoning; stir. Cover and cook over medium heat.

3. If the pasta is close to being done, add kale to pasta pot and stir. Cover and cook for at least 5 minutes or until kale is tender. Turn off heat.

4. Heat remaining Tbls olive oil to a skillet and add ground turkey. Sprinkle with onion flakes and italian seasoning. Break up with a wooden spoon, and continue to cook, occasionally adding chicken broth to keep the meat moist. When meat is cooked, add squash-eggplant mixture to meat mixture.

5. Drain pasta-kale mixture and transfer to large bowl. With a slotted spoon add meat-eggplant/squash mixture to pasta. Mix well and serve. Garnish with chopped parsley and feta or parmesan cheese.