Semigourmet
02-01-2010, 08:17 PM
Servings 4
Ingredients
12 ounces Ground turkey, chicken
1 tablespoon olive oil, butter, or margarine
½ teaspoon dried basil
½ teaspoon dried oregano
1 cup diced fresh broccoli
¼ cup finely chopped fresh, mushrooms of your choice
1 cup minced onions
2 tablespoons minced garlic (if using fresh cut in half) or to taste I LOVE garlic.
1/8 cup dry white wine (optional)
½ to 3/4 cup canned diced tomatoes, well drained.
2 tablespoons Dijon mustard (optional)
1/8 cup grated Parmesan cheese
Shredded Parmagiano Reggiano
Fresh parsley, chopped for garnish.
8 ounces rigatoni pasta
Directions
1. Heat a large pan of salted water to boil. Cook pasta according to package directions.
2. Meanwhile, in a Medium skillet over medium heat; add oil, butter or margarine, mushrooms and half of the garlic. Let cook for about 3 minutes, then add the onion, broccoli, oregano, basil, salt and pepper. Cook for 5 minutes then add the ground turkey meat. Cook stirring frequently until turkey is done. Add wine if using and let simmer until almost gone. Add cream, remaining tablespoon of garlic and tomatoes let cook until thickened.
3. Drain pasta, and return to pot Stir Dijon mustard into vegetable mix, add to pasta. Stir in grated parmesan.
4. Serve in bowls, topped with Shredded Parmesan, and parsley.
Note: Sour cream and red pepper flakes would also be great toppers.
Ingredients
12 ounces Ground turkey, chicken
1 tablespoon olive oil, butter, or margarine
½ teaspoon dried basil
½ teaspoon dried oregano
1 cup diced fresh broccoli
¼ cup finely chopped fresh, mushrooms of your choice
1 cup minced onions
2 tablespoons minced garlic (if using fresh cut in half) or to taste I LOVE garlic.
1/8 cup dry white wine (optional)
½ to 3/4 cup canned diced tomatoes, well drained.
2 tablespoons Dijon mustard (optional)
1/8 cup grated Parmesan cheese
Shredded Parmagiano Reggiano
Fresh parsley, chopped for garnish.
8 ounces rigatoni pasta
Directions
1. Heat a large pan of salted water to boil. Cook pasta according to package directions.
2. Meanwhile, in a Medium skillet over medium heat; add oil, butter or margarine, mushrooms and half of the garlic. Let cook for about 3 minutes, then add the onion, broccoli, oregano, basil, salt and pepper. Cook for 5 minutes then add the ground turkey meat. Cook stirring frequently until turkey is done. Add wine if using and let simmer until almost gone. Add cream, remaining tablespoon of garlic and tomatoes let cook until thickened.
3. Drain pasta, and return to pot Stir Dijon mustard into vegetable mix, add to pasta. Stir in grated parmesan.
4. Serve in bowls, topped with Shredded Parmesan, and parsley.
Note: Sour cream and red pepper flakes would also be great toppers.