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Preparation Time: 30 minutes
  • ½ lb. Turkey, 99% fat free, ground
  • 1 tsp Paprika
  • 1 can (14 ½ oz) Tomatoes, crushed
  • 1 can (14 ½ oz) Chicken broth, low sodium
  • 2 cups Whole wheat pasta (any type)
  • 3 cups Frozen vegetables (carrots, broccoli, and cauliflower), thawed
  • ½ cup Parsley, fresh, chopped
  • ¼ cup Bread crumbs, seasoned, dry
  • ¼ cup Parmesan cheese, grated
Heat a large nonstick pan over medium heat. Add ground turkey and paprika. Cook and stir until meat is brown and no longer pink, about 5 minutes. Stir in tomatoes, chicken broth and pasta. Bring mixture to a boil. Reduce heat to medium low. Cover and simmer until pasta is almost tender, about 10-15 minutes. Remove lid. Place vegetables on top of pasta and replace lid. Cook until vegetables are tender, approximately 5 minutes. Prepare the tasty toppping (parsley, bread crumbs, and cheese). Mix parsley, bread crumbs, and cheese together. Sprinkle over vegetables. Cover and let sit for 3 minutes before serving.
Serves: 6
5/6 Cup of Fruits and Vegetables per Serving
Fruit and /or Veggie color(s):
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Nutrition Information per Serving:
Calories: 240
Total Fat: 2.5g
Saturated Fat: 1g
% of Calories from Fat: 11%
% Calories from Sat Fat: 4%
Protein: 19g
Carbohydrates: 39g
Cholesterol: 20mg
Dietary Fiber: 6g
Sodium: 440mg
Each serving provides: An excellent source of fiber, iron, manganese, vitamins A, C and K, and a good source of folate, calcium, copper, magnesium, phosphorous, vitamins B1, B3 and B6.

Recipe adapted from the California Department of Health Services.
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