Cookbook - Main Dishes

Fajita Pasta

• 1/2 lb Rotini or any short cut pasta*
• 1/2 lb 99% fat free ground turkey
• 2 cloves garlic, minced
• 1/2 red onion, sliced
• 1 cup sliced button mushrooms
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 jalapeno, sliced
• Salt and pepper*
• 1 (15 oz) can organic diced tomatoes
• 2 tbsp taco seasoning mix*
• 1/4 cup 2% shredded cheddar cheese*
• Chopped cilantro, sour cream or Guacamole for garnish*

Instructions

1. Preheat oven to 450 degrees.
2. Bring a large pot of water to a boil, salt heavily, cook pasta until al dente. Drain and pour into a large casserole dish.
3. *In a large skillet, cook turkey over medium heat, season with salt and pepper. When cooked, pour into casserole dish with pasta.
4. *In the same skillet, add mushrooms, zucchini, peppers, onion and garlic, Saute veggies for 10 to 15 milt and pepper. Pour into casserole dish.
5. Add tomatoes and taco seasoning to casserole; stir well to mix all ingredients. Top with cheddar cheese and put in the oven.
6. Bake for 30 to 40 minutes, until cheese is melted and pasta is bubbly. Plate and serve with garnishes. Serves 4.

*Use whole-wheat pasta. Replace salt with a no-sodium product. Choose a reduced fat seasoning mix. Try reduced fat or fat-free cheese. Optional items: choose light or fat-free options to reduce calories.

*Instead of sautéing meat and veggies, try baking or grilling them.