Recipe - Vegetable Pasta Italiano

One half pound Lean ground turkey
1 Red bell pepper;, seeded and
thinly sl
1 tablespoon Paprika
1 cn (14 One half ounce) crushed
tomatoes
1 cn (14 12 ounce) reducedsodium
chicken broth
2 cup Uncooked bowtie pasta
2 cup Broccoli florets; washed
1 cup Cauliflower florets; washed
Savory Toppings
One half bn Parsley
One fourth cup Seasoned dry bread crumbs
One fourth cup Grated Parmesan cheese

Crumble ground turkey into a skillet. Brown over medium high heat for 2
minutes, stirring occasionally. Add red pepper strips and paprika, cook for
2 more minutes. Add crushed tomatoes, chicken broth, and pasta to the
skillet. Bring mixture to a boil, reduce heat, cover and simmer for 15
minutes. With adult help, remove the lid and arrange broccoli and
cauliflower over the pasta. Replace lid and continue cooking for 10
minutes. Prepare the savory topping. Pull leaves from parsley stems and
combine with bread crumbs and grated cheese; toss. Sprinkle savory topping
over vegetables in skillet. Let sit for 3 minutes before serving.

Recipe by: Makes 6 servings

Posted to recipeludigest Volume 01 Number 665 by James and Susan Kirkland
kirkland@gj.net on Feb 01, 1998