2 tsp. olive oil

1 bunch scallions, all parts, sliced (about 8 scallions)

1 lb. lean ground turkey breast

2 cans (14 1/2 oz. each) no-salt-added diced tomatoes

1/2 tsp. italian seasoning

1/4 tsp. salt

1/4 tsp. crushed red-pepper flakes

1/4 C. grated parmesan/romano cheese blend

2 T. chopped parsley

 

Cook the pasta according to the package directions. Drain the pasta and return to the cooking pot to keep warm. In a large nonstick skillet over high heat, warm the oil. Add the scallions. Cook, stirring, for 1 minute. Add the turkey. Cook, breaking up the turkey with the back of a spoon, for 4 to 5 minutes, or until no pink remains. Add the tomatoes, seasoning, pepper flakes, and salt. Reduce the heat to medium-low. Cover and simmer for 10 to 15 minutes. Toss the noodles with the turkey mixture. Top with cheese and parsley.

 

 

Yield:

Calories:

Fat:

Fiber: