8 oz. uncooked tricolor rotini pasta
\n1\/2 pound ground turkey breast
\n1 cup chopped onions
\n3 cloves garlic, minced
\n1 tsp. Italian herb seasoning
\n1 tsp. basil
\n8 oz. mushrooms
\n6 oz. tomato paste
\n1 cup water
\n1 tsp. Worcestershire sauce
\n1\/4 tsp. salt
\n2 T. grated Parmesan cheese
\n2 T. finely chopped parsley<\/p>\n
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.<\/p>\n
Yield: 6 Servings
\nCalories: 232
\nFat: 2.2g
\nFiber: 2.1g<\/p>\n","protected":false},"excerpt":{"rendered":"
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,…<\/p>\n