Lean ground turkey is paired with a creamy pumpkin sauce, penne pasta, and fresh kale. It's then topped with browned breadcrumbs for an added layer of crunch, reminesent of mac and cheese. A healthier spin on classic comfort food.
4ounces(1/4 pound) dry penne pasta (or similar pasta)
2Tablespoonswhite or whole wheat panko breadcrumbs
8ounces(1/2 pound) lean ground turkey
1tablespoongrapeseed (or other heart healthy) oil
1teaspoondried or 2 Tablespoons fresh thyme leaves
2cupsloosely packed kalethick stems removed and leaves chopped into 1-inch pieces (measure AFTER cleaning)
1poundfresh (or 18 oz canned) pumpkin puree (not pumpkin pie filling)
2Tablespoonsshredded Parmesan cheese
1/8cupshredded low fat cheddar cheese
2ounces(1/4 liquid cup) lowfat milk (any variety)
1/4teaspoonsalt (more or lessto taste)
1/4teaspoonfreshly ground black pepper (more or lessto taste)
Bring a large pot of water to boil, and cook the pasta to al dente, according to package directions.
As the pasta cooks, heat oil in a heavy-bottomed 12-inch skillet over medium-high heat and add the ground turkey. Cook for 5 minutes, then reduce heat to medium and add shallot; cook for 1 minute before adding the cinnamon, thyme, and kale. Continue cooking over medium heat for 3 minutes, or until turkey is browned and Kale is somewhat wilted.
Add pumpkin puree, both cheeses, and milk to the skillet. Stir to combine and cook until warmed through (cheese should melt). Season generously with salt and pepper before tossing the (drained) pasta with the pumpkin mixture.
Melt butter in a small saute pan over medium heat. Add breadcrumbs and saute for 2 minutes or until toasted, stirring occasionally to prevent breadcrumbs from burning. Remove from heat and set aside.
Pour into a serving dish and garnish with toasted breadcrumbs.
This recipe for Creamy Turkey Pumpkin Pasta was created by ItsYummi.com. https://www.itsyummi.com/low-fat-turkey-pumpkin-pasta/ is copyrighted and may not be used without prior consent in writing from the owner.