A bunch of quickly sauteed and caramelized, garden fresh veggies in with some pasta, turkey, basil, and cheese, -and you've got a delicious, nutritious. all-in-one, family-style meal!
Course
Main Dish
Cuisine
Italian
Prep Time15minutes
Cook Time30minutes
Total Time45minutes
Servings8hearty, adult sized portions
Ingredients
3Tablespoonsolive oildivided (see directions)
1largeRed Onionslivered
2medium sizedZucchiniquartered and cut to bite sized chunks
2medium sizedYellow Crookneck Squashquartered and cut to bite sized chunks
2poundsGround Turkey
4-5clovesgarlicminced
1-2pinchesRed Pepper Flakes(optional)
1pound or soGrape Tomatoes or any sized garden Tomatocut in half or if using larger tomatoes, into bite sized chunks
8-10leaves or soFresh Basilstacked and rolled together, and thinly sliced (chiffinade)
2 1/2TablespoonsKosher Saltdivided (see directions)
11/2teaspoonsgound Black Pepper
30-32ouncesCanned Crushed Tomatoes
1 1/2poundsRotini Pasta
1 cup salted Pasta Water
3/4poundgood quality, Grated Parmesan Cheese
Instructions
Gather ingredients. Wash and cut veggies. Set a pasta pot of hot water on low temp stove to keep warm (this step helps the pot come to a boil very quickly when you are ready).
Add 1 1/2 Tablespoons olive oil to heavy bottomed skillet over medium heat. Add half of the slivered onion to the skillet to sweat. Add half of the cut squash. Add a pinch each of salt and pepper. Remove first half of veggies from pan. Set aside and repeat.
Remove the second batch of veggies from skillet, set aside together with the first half.
In the same skillet, add the ground turkey and minced garlic. Break up turkey into small bite-sized pieces and bits. Season with one Tablespoon of salt and half a teaspoon of pepper. Brown meat until cooked through. Remove from skillet and set aside.
Bring the pot of water up to a boil and add a tablespoon of salt. Add pasta.
While pasta is cooking, quickly add a tablespoon of olive oil to the skillet. Add cut tomatoes to lightly grill.
When pasta is cooked to al dente according to package directions, be sure to reserve and set aside one cup of the pasta water before draining. Set cooked pasta aside in calendar.
Add canned crushed tomatoes to empty pasta pot and set over medium/low heat to warm.
Toss all sauteed veggies together with meat. Add chiffonade fresh basil
Add cooked and drained pasta. Gently toss together.
Add warmed crushed tomatoes and the cup of reserved pasta water. Gently toss together.
Add parmesan cheese one handful at a time, reserving approximately 2/3's of a cup for topping each dish, and gently fold in.
Serve individual bowls. Top with reserved cheese and enjoy!