Sunday, September 30, 2012

Penne Pasta with Pumpkin and Sausage (C3)

Adapted from a recipe from Kroger Penne Rigate box

Serves 6

8 oz whole wheat penne pasta
1 lb ground turkey or ground beef, lean (originally called for italian sausage)
1 Tbsp olive oil
2 shallots, finely chopped
4 garlic cloves, minced
1 cup low sodium chicken broth
12 oz Libby's Pure Pumpkin
1/2 cup plain unflavored yogurt (replaces cream)
Sweetener to taste (to make the yogurt not so tart)
1/2 tsp crushed red pepper flakes
Pinch ground cinnamon
Salt and black pepper to taste
Low fat grated cheese of your choice: romano, parmesan, mozzarella

Cook pasta to al dente according to package directions; drain and set aside.

In a medium skillet, brown the ground turkey/beef and set aside.

In a skillet over medium heat, add oil and saute shallots and garlic for 3 minutes.

Stir in chicken broth, pumpkin, adjusted yogurt, crushed red pepper, cinnamon, salt and pepper.

Reduce heat and simmer 8-10 minutes to thicken.

Stir in cooked penne, ground turkey/beef and cheese.

Since the yogurt is being heated, it does not count towards your probiotic serving (heat destroys probiotic qualities).

If you want this to be good for C2, you could put this over some slightly cooked cabbage or some riced cauliflower.

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