skillet rigatoni


1 lb. lean ground turkey
1/2 cup chopped onion
1/2 cup chopped green bell pepper
2 garlic cloves, minced
1/2 cup dry white wine or low-sodium beef broth
1 jar (24 oz.) marinara sauce
1 can (14.5 oz.) diced tomatoes with garlic and basil, undrained
1/2 pkg. (16 oz.) rigatoni
2 tablespoons chopped fresh basil
crushed red pepper flakes
grated parmesan


  1. in a large skillet cook turkey over medium heat 5 minutes or until no longer pink; drain.
  2. add onion, bell pepper and garlic; cook 3 minutes or until vegetables are tender.
  3. add wine to skillet; cook 2 minutes, stirring to loosen up any browned bits.
  4. stir in marinara and tomatoes; simmer 10 minutes or until thickened to desired consistency.
  5. meanwhile, in a large pot of lightly salted boiling water cook pasta al dente according to package directions.
  6. drain pasta and add to skillet; stir to combine.
  7. sprinkle with basil, plus red pepper flakes and parmesan to taste.
  8. serve warm.

Nutrition (Per Serving)

serving size 17 oz.
servings 4
calories 550
fat 12g
saturated fat 2g
cholesterol 80mg
sodium 980mg
carbohydrate 70g
fiber 7g
sugars 20g
protein 34g