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.

Darren Kemper

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.

Prep Time
30 min
Cook Time
10 min
40 min


  • 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


  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
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 3.5 g