My husband made this clean recipe last week, and it was delicious! The kids asked for more. 🙂 It’s from the Jan/Feb 2009 issue of Clean Eating Magazine.
Baked Penne with Asparagus & Turkey
12 oz whole-wheat penne
3/4 lb thin asparagus, trimmed and cut into 2-inch pieces
Olive oil cooking spray
3/4 lb lean ground turkey
3 cups no-salt added organic tomato sauce
1/2 tsp dried basil
1/4 tsp garlic powder
1/4 tsp sea salt
Freshly ground black pepper, to taste
4 oz part-skim mozzarella cheese, grated (1 cup), divided
1/4 cup Parmigiano-Reggiano cheese, grated
1. Preheat oven to 350 degrees. Bring a large pot of water to a boil and cook penne according to package directions. When pasta is 1 minute from being done, add asparagus and boil for 1 minute; drain and return to pot.
2. Meanwhile, coat a large skillet with cooking spray and heat to medium-high; add turkey and cook, stirring often, until lightly browned, about 7 minutes. Add tomato sauce, basil, garlic powder, salt and pepper, and simmer until heat through, 3 to 4 minutes.
3. Add turkey meat sauce to penne and asparagus and stir to combine.
4. Lightly coat a 2-qt baking dish with cooking spray; add 1/2 the penne mixture and sprinkle with 2/3 of the mozzarella. Add remaining penne, then sprinkle remaining mozzarella and top with Parmigiano-Reggiano. Bake for 18-20 minutes or until cheese is melted. Let it rest for 5-10 minutes before serving. Try garnishing with fresh oregano or basil if desired.