Using ground turkey instead of ground beef is a pleasant alternative that has a delicious taste but less fat and calories. Turkey is a great source of iron, zinc phosphorus and potassium. It also contains vitamin B6 and niacin which are essential for our body’s energy production. Consuming turkey on a regular basis may help lower cholesterol levels. It also boosts immunity and acts as an antioxidant.
So even with Thanksgiving next week and all of the anticipation for that beautiful, whole turkey, try eating it more on a regular basis.
Ingredients: Serves 2
- 3 cloves crushed garlic
- salt and pepper to season
- 8 ounces ground turkey
- 1 tablespoon olive oil
- 1 1/2 cups crushed tomatoes
- 2 servings of linguine
- 2 tablespoons chopped parsley
- 2 tablespoons of pasta water
- shaved parmesan cheese
Place a large pot of water to boil for the pasta, Once it comes to a boil add some salt and the pasta. Cook for about 8 minutes.
In the meantime, heat the olive oil in a large skillet. When hot, add the ground turkey and cook over medium low heat. Season with salt and pepper. Add the crushed garlic. Stir to combine ingredients. Mix the turkey frequently to prevent burning and to cook thoroughly, about 6 minutes or until no longer a pale pink color. Add the crushed tomatoes and parsley. Bring to a simmer and then lower the heat to low. Add the pasta into the sauce using tongs to add some of the pasta water in. Add an additional 2 tablespoons of the pasta water into the sauce and gently stir the pasta with the sauce. Allow to simmer for about 1 minute.
Serve the pasta and sauce with some grated or shaved parmesan cheese. Enjoy!
Bring a pot of water to boil, salt and add the pasta. Cook addording to directions for al dente, about 5 minutes.
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That’s what I’m making tonight, ground turkey linguine and Victoria’s spaghetti sauce