Another quick and easy dinner dish for you!
I’ve made a version of this before but when Raw Spice Bar sent me some samples of their latest flavor kit and included a Sun-Dried Tomato Pizza spice in it, I knew this dish would be a perfect one to revamp using it.
I love this pasta dish in general because it’s a great way to get tons of veggies into one single dish. Anytime I can do that, I’m a happy camper.
While I usually use a spicy arrabbiata sauce with this dish, I thought trying this sun-dried tomato pizza sauce would be a nice new take on the dish and I have to say, it held up very well! While it was a milder in terms of spice, it offered a greater depth than the arrabbiata normally does.
Served over a whole grain pasta and topped with a sprinkle of parmesan, it’s a perfect one-bowl dinner that the whole household will love!
Ingredients
- For the Sauce:
- RawSpiceBar’s Sun-Dried Tomato Pizza Spices
- 1 tbsp olive oil
- 1 small red onion, minced
- 2 cloves garlic, minced
- 2 tbsp sun dried tomatoes, minced
- 1 6oz can tomato paste
- 4 tablespoons white wine
- 1 cup water
- pinch of salt
- For the Pasta:
- 3 cloves of garlic, minced
- 1/2 onion, finely diced
- 1 red pepper, cored, chopped
- 1 yellow pepper, cored, chopped
- 1 orange pepper, cored, chopped
- 1 medium zucchini, sliced and halved
- 1 pound ground turkey breast
- 3-4 tablespoons olive oil
- 1 box of whole wheat penne pasta
- Fresh shaved parmesan cheese
Instructions
- For the Sauce:
- Heat large skillet over moderate heat. Add in olive oil and when hot, add in the minced onion and garlic. Stir until soft.
- Add in the minced sun-dried tomatoes, RawSpiceBar’s Sun-Dried Tomato Pizza Spices and stir. Pour in the 4 tablespoons of white wine and let that simmer until reduced by half.
- Add in the entire can (6 ounces) of tomato paste and the cup of water. Switch over to a wire whisk and stir until combined. Reduce the heat to medium-low and simmer the sauce for 15 minutes before seasoning with kosher salt and black pepper.
- Pour in to a jar to cool and store in the fridge for a week, or use right away!
- For the Pasta:
- Add 1-2 tablespoons of olive oil to a sauté pan over medium heat and add the peppers and zucchini cooking until just soft (covering the pan with a lid will speed this process up a bit), tossing occasionally for even cooking.
- Meanwhile, in another sauté pan, add another 1-2 tablespoons of olive oil to pan over medium-high heat and add onions and garlic, cooking for about 5 minutes. Add the turkey to the pan with the garlic and onion and cook until at least 165 degrees F.
- Add the cooked turkey to the vegetables and cover with the pasta sauce, tossing until full covered
- Lower heat and cover the pan until the sauce just begins to bubble consistently
- Meanwhile, cook the pasta according to package instructions
- Drain the pasta and ladle veggie-packed spicy turkey sauce over it, top with shredded parmesan and serve!
Notes
Any pasta sauce will do with this recipe, but the Raw Spice Bar Sun-Dried Tomato Pizza sauce is available online.
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