In the search of a more "healthy" kind of pasta, I made this up:
1/4 white onion, chopped
1 large heirloom tomato (or 3-4 roma tomatoes), chopped
1 tsp. garlic salt
1 tsp. dried oregano
1 tsp. dried basil (or 6-7 large fresh basil leaves, chopped)
1/4 cup Kraft Sun-dried tomato vinaigrette
1/2 block reduced fat or non fat cream cheese
1/8 cup grated Parmesan cheese
4 oz reduced fat Velveeta cheese (or can substitute 1 cup low fat mozzarella cheese)
1 pound extra lean ground turkey
2 cups chopped fresh spinach
1 box Ronzoni rotini spirals, whole wheat
1 tsp salt (optional)
Get a large wok or bouillabaisse heated to medium heat. Add chopped onion, saute for 3-4 minutes. Add chopped tomato, oregano, basil and cover, stirring occasionally for 10 minutes. Add ground turkey, sprinkle with garlic salt and stir occasionally til turkey cooked through. Now chop your Velveeta and cream cheese into cubes, add to mix and stir occasionally. Once cheese melted, add vinaigrette and Parmesan cheese. Cover and let simmer for 10-12 minutes.
In a separate pot, boil pasta to desired tenderness (salt added to water will help pasta not to stick), drain and let cool briefly.
While pasta cools, add chopped spinach to wok/bouillabaisse. Add boiled pasta and stir. Can cover for 1-2 minutes to cook spinach down, if desired.
Serves 4-6. ENJOY!!
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