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.
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Mary Ann