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Ingredientes
- 1/2 lb grnd turkey breast
- 2 Tbsp. light-flavored extra virgin olive oil or possibly more
- 1 x 12 oz eggplant cut into 1-inch
- Â Â cubes
- 1 med onion minced
- 1/2 c. minced green bell pepper
- 2 x carrots scrubbed and finely
- Â Â minced
- 1 x clove garlic chopped
- 1Â 1/2 c. minced fresh or possibly canned tomatoes
- 1/2 tsp dry basil leaves
- 1/2 tsp black pepper
- 8 ounce medium-size pasta shells cooked and liquid removed
- 4 Tbsp. grated Parmesan cheese
- 2 Tbsp. minced fresh parsley
Direcciones
- Saute/fry grnd turkey in a skillet over medium heat till lightly browned. Remove from skillet with a slotted spoon and set aside. Drain fat from skillet.
- Heat extra virgin olive oil in the skillet over medium heat. Add in eggplant and stir-fry for 10 min. Remove from skillet with the slotted spoon and set aside.
- Saute/fry onion, pepper, carrots, and garlic in skillet for 5 min. Return grnd turkey and eggplant to skillet.
- Stir in tomatoes, basil, and pepper. Simmer for 5 min.
- In a large bowl, toss cooked pasta with the eggplant-grnd turkey sauce. Garnish with Parmesan cheese and parsley before serving.
- This recipe has been modified to reduce the calories from fats. Original recipe suggested twice the oil and parmesan cheese.
- Start to Finish Time:"0:45"
- NOTES : This eggplant sauce for pasta features lean grnd turkey, carrots, peppers, and tomatoes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 194g | |
| Recipe makes 4 servings | |
| Calories 145 | |
| Calories from Fat 47 | 32% |
| Total Fat 5.29g | 7% |
| Saturated Fat 1.9g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 38mg | 13% |
| Sodium 129mg | 5% |
| Potassium 471mg | 13% |
| Total Carbs 10.25g | 3% |
| Dietary Fiber 3.9g | 13% |
| Sugars 4.39g | 3% |
| Protein 14.57g | 23% |
