I discovered this recipe on Pinterest was inspired to try it after I bought my first cast iron dutch oven a couple of months ago. I’m sure glad I did! It was SUPER easy and delicious and only took about 20 minutes to prepare and cook. It doesn’t really involve any protein however, and my healthy diet requires some balance between protein and carbs. SO, I also prepared some homemade Italian turkey sausage to serve with it. It was 100% yum.
The recipe uses vegetable broth instead of water and the pasta absorbs 90-95% of the liquid so that there is no draining involved. You can also throw in your favorite veggies (not listed in the recipe) such as spinach, mushrooms, etc… I went for mushrooms this time and it was great. Next time I’d like to try it with whole wheat linguine for a slightly healthier version.
Here’s the link to the Pinterest pin for One Pot Wonder Tomato Basil Pasta!
And here’s the recipe for the yummy homemade turkey sausage I served it with:
Homemade Spicy Italian Turkey Sausage
Ingredients
- 1 package Jennie-O extra lean ground turkey
- 2 teaspoons garlic powder
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon red pepper flakes
- 1 1/2 teaspoon fennel seed, crushed (optional)
Prep
- In a bowl, combine the turkey, garlic powder, Italian seasoning, salt pepper, red pepper flakes, and fennel and sugar if desired. Mix well.
- Cover and refrigerate for at least 8 hours or overnight OR cook right away – the flavors will be stronger if you let it set.
- Crumble turkey into a non-stick skillet coated with nonstick cooking spray. Cook and stir for about 4 minutes or until meat is no longer pink.
I didn’t calculate the nutrition on this one, but just remember that a serving of pasta is usually about 2 ounces!
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