Creamy turkey pasta primavera
7
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Think of this easy meal as a cross between two beloved dishes: pasta with meat sauce and pasta primavera. It contains ground turkey and marinara for classic red sauce vibes, as well as fresh vegetables and cream cheese for primavera flair. We opt for a package of fresh, precut mixed vegetables—a smart way to include three vegetables in one simple ingredient.
Ingredients
Cooking spray
4 spray(s)
Mixed non-starchy vegetables
12 oz, broccoli, cauliflower, and baby carrots
Uncooked 93% lean ground turkey
8 oz
Marinara sauce
1½ cup(s)
Uncooked casarecce pasta
6 oz, or cavatappi
Kosher salt
1 tsp
Black pepper
½ tsp
Reduced fat cream cheese (neufchâtel)
2 oz, softened
Instructions
1
Cut the baby carrots in half lengthwise. Cut the broccoli and cauliflower into small florets.
2
Coat a large skillet with cooking spray. Heat the pan over medium-high. Add the turkey to the pan; cook until browned, stirring frequently to crumble, about 5 minutes. Stir in 2 cups water, marinara sauce, and carrots; bring to a boil. Stir in the pasta, salt, and pepper. Reduce the heat to medium; cook, uncovered, until the pasta is almost al dente, stirring frequently, about 12 minutes.
3
Stir in ½ cup water, broccoli, and cauliflower. Cover and cook until the pasta is al dente and the vegetables are crisp-tender, 5 to 6 minutes. Remove the pan from the heat; stir in the cheese.
4
Serving size: 1 ¾ cups
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