INGREDIENTS
- 8 ounces (½ box) whole wheat rotini
- 1½ tablespoon canola oil
- 1 pound ground turkey (93% lean)
- 2½ cups riced cauliflower (about 10-12 ounces)
- 2 medium bell peppers, diced
- 1 medium onion, diced
- 5 medium garlic cloves, minced
- 2 15 oz cans no salt added tomato sauce
- 1 tablespoon light brown sugar
- 1 teaspoon dry mustard
- ½ teaspoon salt
- 1 teaspoon ground pepper
- 1 cup shredded sharp Cheddar cheese
DIRECTIONS
- Preheat oven to 400°F.
- Cook pasta according to package directions. Drain and set aside.
- Heat a 12-inch cast iron skillet, or other oven-save skillet, over high heat. Once hot, add the oil and heat until shimmering. Add ground turkey; cook, stirring to crumble, until lightly browned, about 4 to 5 minutes.
- Stir in riced cauliflower, peppers, onion, and garlic. Cook, stirring often, until the vegetables are softened, about 5 to 7 minutes.
- Add tomato sauce, brown sugar, mustard, salt, and pepper. Bring to a boil over medium-high heat. Reduce heat to maintain a good simmer; cook, stirring occasionally, for about 2 minutes. Stir in the cooked pasta.
- Sprinkle the skillet evenly with cheese. Bake until cheese is melted and the ingredients are bubbling, about 5 to 7 minutes.
VARIATIONS & TIPS
- Feel free to use any color peppers or onions for this recipe – whatever you have on hand!
- Frozen riced cauliflower will also work, if you can’t find fresh. It typically comes frozen in 10-to-12-ounce bags. You can add it directly to the skillet from the freezer.
- If available, try whole wheat elbows or macaroni noodles instead of rotini.
- This is a great dish to prep ahead of time. Prepare everything through step 5, then let the dish cool and refrigerate it for up to 1 day. When ready to finish, reheat it gently and proceed with step 6.
NUTRITION FACTS
YIELD: 6 servings (about 1½ to 2 cups per serving)
Calories: 457 per serving, Carbohydrates: 41g, Fiber: 7g, Sugar: 11g (1.5g added sugar), Protein: 33g, Fat: 20g, Saturated fat: 6.2g, Cholesterol: 97mg, Sodium: 418mg
* Nutrition facts will change as variations and substitutions are included.
SOURCE: Adapted from EatingWell.com