But when i saw this recipe on Skinny Taste... i had to try it.
So here it goes... with a little tweaking. Like i always say, i live in the cornfields where fresh veggies are either non-existent or they cost you an arm and a leg. So i had to adjust some things
- 1.5 lb 93% lean ground turkey
- 4 tsp olive oil, divided
- 3/4 tsp minced garlic
- 12 oz brussels sprouts, frozen and chopped with a sharp knife
- 2/3 cup onion, diced small
- handful of baby carrot, diced small
- 1 celery stalk, diced small
- 28 oz crushed tomatoes
- 1 bay leaf
- 10-15 shakes crushed red pepper (i love this stuff)
- kosher salt and fresh ground pepper to taste
- 1 lb penne pasta
With a sharp knife, cut the brussels sprouts into thin shreds.I did this while frozen. Surprisingly easy.
To the skillet, add 2 tsp of oil over medium heat. When hot, add the garlic and cook until golden (do not burn). Add shredded brussels sprouts, salt and pepper and sauté until tender crisp, set aside in another bowl.
To the same skillet, add remaining 2 tsp of oil over medium-high heat. Add onion, carrot and celery, stirring well to coat with oil. Cook, stirring occasionally, until the vegetables turn golden brown.
Add crushed tomatoes, turkey, bay leaf, crushed red pepper, salt and fresh pepper to taste. Reduce heat to low, cover and simmer about 30 - 40 minutes, or until sauce thickens.
Meanwhile, while sauce is simmering, put a large pot of salted water to boil for the pasta. Add the pasta to the water 10 minutes before the sauce is done and cook pasta al dente.
Drain and add the pasta to the skillet and toss with the sauce.
Add cooked brussels sprouts, toss and place in a large pasta bowl.
So good!!! There were plenty of leftovers. This dish reheats really well.