Turkey Penne with Roasted Red Pepper Sauce

Sweet and tender frozen petite peas, or baby peas, give our Bolognese-style sauce a burst of color and freshness. Making your own sauce from simple pantry ingredients, such as jarred peppers, canned tomatoes and dried herbs, is a great money-saving trick. Customize it to your taste by playing around with different herbs and spices.
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Turkey Penne with Roasted Red Pepper Sauce

Turkey Penne with Roasted Red Pepper Sauce

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

  • 1 15½-oz jar roasted red bell peppers, drained and roughly chopped
  • 1 14½-oz BPA-free can or jar unsalted diced tomatoes
  • 1/2 tsp garlic powder
  • 1/2 tsp each dried thyme 
and rosemary, divided
  • 1 lb ground turkey
  • 1/2 tsp ground black pepper, plus additional, to taste
  • 1/4 tsp sea salt
  • 8 oz whole-grain penne
  • 1 cup frozen petite or baby peas, thawed
  • 2 cups packed baby arugula
  • 3/4 cup whole-milk 
ricotta cheese
  • Zest of 1 lemon

Preparation

  1. In a food processor, purée bell peppers, tomatoes, garlic powder and 1/4 tsp each thyme and rosemary until smooth. Set aside.
  2. Mist a large skillet with cooking spray and heat on medium-high. Add turkey, black pepper, salt and remaining ¼ tsp each thyme and rosemary and cook, breaking up turkey with a spoon, until no longer pink, about 8 minutes.
  3. Meanwhile, in a large pot, cook pasta al dente according to package directions. Drain and return to pot.
  4. Stir bell pepper mixture and peas into pasta and cook on medium-low, stirring occasionally, until heated through, about 2 minutes. Stir in turkey mixture and arugula. Divide among plates. Top with ricotta and lemon zest, dividing evenly. Sprinkle with additional black pepper.

Nutrition Information

  • Serving Size: 2 cups
  • Calories: 517
  • Carbohydrate Content: 58 g
  • Cholesterol Content: 108 mg
  • Fat Content: 16.5 g
  • Fiber Content: 10 g
  • Protein Content: 37 g
  • Saturated Fat Content: 6.5 g
  • Sodium Content: 469 mg
  • Sugar Content: 7 g
  • Polyunsaturated Fat Content: 3.5 g