Tuscan Harvest Penne with Lemony-Herb Turkey & White Bean Embrace

Ingredients

• 1 cup Cherry tomatoes, halved
• 1 medium Red bell pepper, cored, seeded, and diced
• 0.5 large Zucchini, diced
• 1 tbsp Olive oil
• to taste pinch Salt
• to taste pinch Black pepper
• 6 oz Lean ground turkey (93% or 99%)
• 0.5 medium Yellow onion, finely diced
• 2 cloves Garlic, minced
• 1 cup Cremini mushrooms, sliced
• 1 tbsp Tomato paste
• 0.5 cup No-salt-added diced tomatoes, undrained
• 0.5 cup Low-sodium chicken or vegetable broth
• 0.5 tsp Dried oregano
• 0.5 tsp Dried thyme
• 0.25 tsp Red pepper flakes
• 0.5 cup Canned cannellini beans, rinsed and drained
• 1 tbsp Fresh lemon juice
• 1 cup Fresh baby spinach
• 2 tbsp Fresh basil, chopped
• 3 oz Dry whole wheat penne pasta
• 1 slice Whole wheat bread, toasted and crumbled
• for garnish Fresh basil leaves, torn

Instructions

1. Preheat oven to 400°F (200°C). On a baking sheet, toss cherry tomatoes, red bell pepper, and zucchini with 1/2 tablespoon of olive oil, a pinch of salt, and pepper. Roast for 20-25 minutes, or until tender and slightly caramelized.
2. While vegetables roast, toast the slice of whole wheat bread. Once cooled, crumble it into fine breadcrumbs. Set aside for garnish.
3. Bring a pot of lightly salted water to a boil. Add whole wheat penne and cook according to package directions until al dente. Drain, reserving 1/4 cup of the pasta water.
4. In a large non-stick skillet over medium-high heat, add the remaining 1/2 tablespoon of olive oil. Add ground turkey and cook, breaking it up with a spoon, until browned and cooked through. Drain any excess fat and set the cooked turkey aside.
5. Reduce heat to medium. Add diced onion to the skillet and sauté for 3-4 minutes until softened. Add minced garlic and sliced mushrooms; cook for another 3-5 minutes until mushrooms are tender and browned. Stir in tomato paste and red pepper flakes (if using) and cook for 1 minute.
6. Deglaze the skillet with low-sodium broth, scraping up any browned bits from the bottom. Add diced tomatoes, dried oregano, and dried thyme. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld.
7. While the sauce simmers, blend half of the rinsed cannellini beans with 2-3 tablespoons of the reserved pasta water or broth until smooth and creamy. Add this bean puree, along with the remaining whole cannellini beans, to the simmering sauce. Stir well to combine, creating the 'white bean embrace'.
8. Add the cooked ground turkey and roasted vegetables to the sauce. Stir in the fresh lemon juice and fresh baby spinach, cooking just until the spinach wilts, about 1-2 minutes. Stir in the chopped fresh basil. Taste and adjust seasoning with salt and pepper. If the sauce is too thick, add a splash of reserved pasta water.
9. Add the drained cooked penne directly to the skillet with the sauce and toss gently to combine all ingredients. Divide evenly between two serving bowls. Garnish generously with the toasted whole wheat breadcrumbs and extra fresh basil leaves before serving.

Nutrition (per serving)