Yields: 6 to 8 servings
Preparation time: 1 hour
Ingredients:
- Vegetable oil cooking spray
- 1 pound ground skinless turkey
- 1 medium-size onion, chopped
- 1 teaspoon dry oregano
- 1 teaspoon Italian herb seasoning; or
- 1/4 teaspoon each dry basil, dry marjoram, dry oregano, and dry thyme
- 3 large firm-ripe tomatoes (about 1 1/4 lbs. total), chopped
- 3 large carrots, thinly sliced
- 1 large potato (about 8 oz.), peeled and diced
- 6 cups beef broth
- 1 cup each tomato juice and dry red wine
- 1 tablespoon Worcestershire
- 1/2 cup dry tiny pasta bow ties (tripolini) or other small shapes
- 2 medium-size zucchini, coarsely diced
- Liquid hot pepper seasoning
Coat a wide 4- to 5-quart pan with cooking spray. Crumble turkey into pan; add onion, oregano, and herb seasoning. Cook over medium heat, stirring often, until turkey is no longer pink and onion is soft but not browned (about 5 minutes). Stir in tomatoes, carrots, potato, broth, tomato juice, wine, and Worcestershire. Increase heat to medium-high and bring to a boil; then reduce heat, cover, and boil gently for 20 minutes.
Add pasta; cover and cook for 5 minutes. Stir in zucchini and boil gently, uncovered, until pasta and zucchini are just tender to bite (8 to 10 minutes). Season to taste with hot pepper seasoning.
Nutrition information: Per serving: 241 calories (25% fat, 47% carbohydrates, 28% protein), 7 g total fat (1 g saturated fat), 29 g carbohydrates, 18 g protein, 47 mg cholesterol, 949 mg sodium
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