Turkey & Veggie Pasta

Culinary Setting
Boneless Breast
Dish Type


1 lb TURKEY CUTLETS, cut into 2 x 3/4 inch strips

1/4 tsp salt

1/4 tsp pepper

1 tbsp olive oil, DIVIDED

1 c thinly sliced onion

1 c bell pepper, seeded & cut in small strips

1 tsp minced garlic

1 c yellow squash, cut in 1/2 inch chunks

1 c zucchini, cut in 1/2 inch chunks

1/4 lb button mushrooms, cleaned & qtered

1 Jar (26 oz) spaghetti sauce

1 whole bay leaf

1 tsp Italian seasoning

2 c cooked ziti, or other tubular pasta, per package directions

1/2 c Parmesan cheese, freshly grated



Sprinkle cutlets evenly with salt and pepper; set aside. In large, non-stick skillet, over medium-high heat, saute turkey pieces in 2 teaspoons oil.

Reduce heat, cover and cook 2 to 3 minutes or until turkey is no longer pink; remove from pan. Cover.

In remaining oil, saute onions, pepper and garlic 3 to 4 minutes or until vegetables are soft. Add yellow squash, zucchini and mushrooms. Cook 1 to 3 minutes or until vegetables are heated throughout.

Stir in spaghetti sauce, bay leaf and Italian seasoning; increase heat to bring mixture to boil. Reduce heat, cover and simmer 20 to 25 minutes or until heated throughout; remove bay leaf and discard.

Add turkey to vegetable mixture and heat until piping hot.

To serve, spoon turkey mixture over cooked ziti; sprinkle with Parmesan cheese.

Nutrition Facts

595 Total Calories

14 g Total Fat

70 g Cholesterol

1117 mg Sodium

78 g Total Carbohydrates

40 g Protein