Turkey and Roasted Red Pepper Pasta
Serves 6
2 (12 oz) jars of roasted red peppers 1 1/4 lb ground turkey breast 1 large onion, chopped 4 garlic cloves, minced 1 Tbsp olive oil 2 Tbsp red wine vinegar 1/2 tsp sugar 1 tsp salt 1/2 tsp pepper 1 lb short pasta, cooked
Drain and puree one jar of roasted red peppers in a food processor; set aside. Drain and slice second jar of red peppers; set aside.
Cook turkey, onion, and garlic in olive oil in a large skillet over medium-high heat until onion is softened, about 10 minutes.
Stir in pureed peppers, sliced peppers, vinegar, sugar, salt, and pepper. Cook 5 minutes; immediately toss with pasta.
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