Have a Plant: Fruits & Veggies for Better Health
Preparation Time: 30 minutes
  • ½ pound turkey, lean ground
  • 1 teaspoon paprika
  • 1 can (14 ½ oz.) tomatoes, crushed
  • 1 can (14 ½ oz.) chicken broth, reduced sodium
  • 2 cups pasta, bow-tie, uncooked
  • 3 cups frozen vegetables such as carrots, broccoli, and cauliflower, thawed

Tasty Topping

  • ½ cup chopped fresh or dried parsley
  • ¼ cup bread crumbs, seasoned, dry
  • ¼ cup grated Parmesan cheese
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. Replace lid. Cook until vegetables are tender, about 5 minutes. Prepare the Tasty Topping. Mix parsley, bread crumbs and Parmesan cheese. Sprinkle over vegetables in skillet. Cover and let sit for 3 minutes before serving.
 
Serves:
6
 
1 Cup of Fruits and Vegetables per Serving
 
Fruit and /or Veggie color(s): [learn more]
 
Nutrition Information per Serving:
calories: 184
Total Fat: 4.9g
Saturated Fat: 1.6g
% of Calories from Fat: 24%
% of Calories from Saturated Fat: 8%
Protein: 13g
Carbohydrates: 22g
Cholesterol: 33mg
Dietary Fiber: 4g
Sodium: 447mg
 
Each serving provides: An excellent source of vitamin A and vitamin C, and a good source of folate, calcium, potassium and fiber.

Recipe courtesy of USDA. This recipe meets Produce for Better Health Foundation (PBH) and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
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