Prepared by Lisa Wright
I prepared this dish on a Sunday evening for my husband and I. Next time I will use a whole grain egg noodle for the texture. What I like most about this dish are the all the veggies and there was enough left over for me to take to lunch for a couple of days.
Serves 4
Ingredients:
- 4 portions egg noodles (8 oz. uncooked)
- 1 onion, chopped
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 4 portions lean ground turkey (about 1 lb)
- 2 c. tomato sauce
- 2 Tbs. fresh basil, chopped
Directions:
- Prepare egg noodles as directed.
- Lightly coat a lg. skillet w/spray. Over medium heat, saute chopped onion for 2 minutes. Add bell pepper to the onion & saute for 2more minutes.
- Add Zucchini & saute for 2 more minutes. Remove contents & set aside
- Add gr. turkey to skillet & saute until no longer pink
- When turkey is done return veg. to skillet add remaining ingredients, cook for 5 minutes – stirring occasionally.
- Place a portion of noodles on plate & top with mixture.
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