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:

1. Prepare egg noodles as directed.
2. 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.
3. Add Zucchini & saute for 2 more minutes. Remove contents & set aside
4. Add gr. turkey to skillet & saute until no longer pink
5. When turkey is done return veg. to skillet add remaining ingredients, cook for 5 minutes – stirring occasionally.
6. Place a portion of noodles on plate & top with mixture.

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