8 oz. uncooked tricolor rotini pasta
1/2 pound ground turkey breast
1 cup chopped onions
3 cloves garlic, minced
1 tsp. Italian herb seasoning
1 tsp. basil
8 oz. mushrooms
6 oz. tomato paste
1 cup water
1 tsp. Worcestershire sauce
1/4 tsp. salt
2 T. grated Parmesan cheese
2 T. finely chopped parsley

Cook pasta according to package directions, omitting salt, and set aside. Wipe mushrooms with a clean, damp cloth. Slice and set aside. Place turkey, onion, garlic, herbs and mushrooms in a skillet. Cover and cook over medium heat, stirring occasionally, 8 to 10 minutes or until mushrooms have released all their juices and are fully cooked. In a small bowl, whisk together tomato paste, water, Worcestershire sauce, salt, cheese and parsley. Add to skillet. Add pasta to skillet and heat thoroughly before serving.

Yield: 6 Servings
Calories: 232
Fat: 2.2g
Fiber: 2.1g