Tuscan Turkey Pasta

By Tonya_Speed

NUTRITION per serving: 612 Calories; 5g Fat; 59g Protein; 86g Carbohydrate; 20g Dietary Fiber; 74mg Cholesterol; 260mg Sodium. Exchanges: 5 1/2 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 1/2 Fat. Points: 12

Ingredients

• 4 ounces whole wheat Penne pasta
• 4 (4-oz.) boneless skinless turkey breast halves, pounded to 1/4-inch thickness
• Salt and pepper, to taste
• 1 teaspoon olive oil
• 2 cloves garlic, crushed
• 1 teaspoon dried rosemary
• 2 cups canned cannellini beans, drained and rinsed
• 1/4 cup diced roasted red bell peppers
• 8 cups baby spinach leaves
• 1/4 cup grated Parmesan cheese

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

Cook pasta according to package directions. Meanwhile, sear turkey in a skillet over medium-high heat (about 4 to 5 minutes per side), seasoning each side with salt and pepper; remove from skillet and set aside. Reduce skillet heat to medium. Add oil, garlic, rosemary, beans, red pepper and spinach to skillet (you’ll probably need to add the spinach in batches). Cook until spinach wilts (about 1 to 2 minutes), stirring frequently. Slice turkey and toss together with drained pasta and spinach-bean mixture; top with Parmesan cheese.

SERVING SUGGESTION: A big salad tossed with Easy Balsamic Vinaigrette (see recipe).
GLUTEN FREE: Use your favorite gluten free pasta. Make sure beans and roasted peppers are gluten free.