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Ingredients50 m servings 365 cals
Original recipe yields 6 servings
- Heat oil in a large skillet over high heat. Add ground turkey and cook until well browned, 5 to 7 minutes. Add carrots, onion, celery, garlic, thyme, and red pepper flakes. Cook and stir until vegetables are tender, 5 to 10 minutes. Drain and discard grease, if necessary. Add white wine; cook and stir until almost completely evaporated, about 5 minutes. Add tomato sauce, tomato juice, and parsley. Reduce heat and simmer until sauce reaches a thick consistency, about 20 minutes.
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return to the pot. Add the sauce and Parmesan cheese; mix well. Season with salt and pepper.
- Cook's Notes:
- You can substitute ground chicken or beef for the ground turkey.
- If you do not have tomato juice on hand, pour a half a cup of water into the tomato sauce can/jar, shake or swirl, and you've got your tomato juice!
Per Serving: 365 calories; 13.3 g fat; 37.5 g carbohydrates; 24.4 g protein; 62 mg cholesterol; 678 mg sodium. Full nutrition