Serves 6
322 cal · 40 min
Party-Time Pasta
Recipe GLPR5402d0fcf43a44
A one-skillet pasta dinner featuring lean ground turkey simmered with tomatoes, broth, and bow-tie pasta, topped with colorful frozen vegetables and a crispy herb and Parmesan crust. Perfect for a quick family meal.
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Ingredients
1/2 pound ground turkey (85% lean)
1 teaspoon paprika
1 can (14 1/2 ounces) low-sodium crushed tomatoes
2 cups low-sodium chicken broth
2 cups uncooked bow-tie pasta
3 cups frozen mixed vegetables (carrots, broccoli, and cauliflower), thawed
1/2 cup fresh chopped parsley (or 2 tablespoons dried parsley)
1/4 cup dry seasoned bread crumbs
1/4 cup grated Parmesan cheese
Directions
Wash your hands thoroughly with soap and water before beginning.
Heat a large nonstick skillet over medium heat.
Add the ground turkey and paprika to the hot skillet.
Cook and stir for about 5 minutes until the turkey is completely browned with no pink remaining, breaking it into small pieces as it cooks.
Stir in the crushed tomatoes, chicken broth, and uncooked bow-tie pasta.
Bring the mixture to a boil, stirring occasionally.
Reduce the heat to medium-low.
Cover the skillet and simmer for 10 to 15 minutes, stirring occasionally, until the pasta is almost tender but still slightly firm to the bite.
Remove the lid from the skillet.
Arrange the thawed vegetables evenly on top of the pasta mixture.
Replace the lid and continue cooking for about 5 minutes until the vegetables are tender.
While the vegetables cook, prepare the topping by combining the parsley, bread crumbs, and grated Parmesan cheese in a small bowl.
Remove the skillet from heat and sprinkle the herb and cheese mixture evenly over the vegetables.
Cover the skillet and let it sit for 3 minutes to allow the flavors to meld before serving.
