Ingredients

The following ingredients have 4 Servings
  • 1 pound pasta
  • 1 tablespoon extra virgin olive oil
  • 1 onion ((diced small))
  • 6 cloves garlic ((minced))
  • salt
  • pepper
  • 1.5 pounds ground turkey ((or beef, venison, or bison))
  • 32 ounces pasta sauce ((we use Prego Traditional))
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 1 tablespoon hot sauce ((optional))
  • 1 red pepper ((diced small))
  • 1 green pepper ((diced small))
  • 1 yellow squash ((diced small))
  • 1 zucchini ((diced small))
  • 3 carrots ((diced small))

Instruction

  • Cook the pasta according to the directions on the package. Drain.
  • Meanwhile, heat the olive oil over medium heat in a large, deep skillet. Add the onion. Cook, stirring occasionally, until starting to brown, about 10 minutes.
  • Mix in the garlic and cook about 1 minute longer.
  • Season the ground turkey with salt and pepper and add to the pan. Cook, breaking up the meat into fine pieces, until it is no longer pink, about 5-7 minutes. Set aside.
  • In a large pot, heat the sauce over medium heat. Add the dried basil, oregano, and hot sauce (if using). Let simmer a minute or two until heated through.
  • Add the red pepper, green pepper, yellow squash, zucchini, and carrots and cook about 10 minutes longer or until the peppers and carrots are crisp-tender.
  • Add the sauce to the skillet with the turkey and stir well to combine. Continue to cook over medium heat to rewarm the turkey, if needed.
  • Serve over hot pasta.