Heart-Healthy Penne with Meat Sauce
Satisfy your pasta cravings with this *Heart-Healthy Penne with Meat Sauce*, a nourishing and flavorful twist on a classic comfort dish! Made with whole grain penne, lean ground turkey, and a medley of fresh vegetables like red bell peppers, zucchini, and spinach, this recipe is packed with fiber, protein, and essential nutrients. The rich, aromatic sauce combines no-salt-added diced tomatoes, tomato paste, and Italian herbs, with a subtle kick from crushed red pepper flakes. It's simmered to perfection with a splash of low-sodium chicken broth for enhanced flavor. Ready in just 50 minutes, this wholesome and delicious pasta dish is perfect for a family dinner, serving six hearty portions. Plus, it’s finished with fresh basil for a bright, fragrant touch. Whether you're looking to support your heart health or simply enjoy a nutritious meal, this recipe is the ultimate guilt-free indulgence.
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Recipe Information
Ingredients
- 12 ounces whole grain penne pasta
- 1 tablespoon extra-virgin olive oil
- 1 pound lean ground turkey
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 28 ounces diced tomatoes, no-salt-added
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon crushed red pepper flakes
- 0.5 cup low-sodium chicken broth
- 2 cups fresh spinach
- 0.25 cup fresh basil, chopped
- 0.25 teaspoon black pepper
Instructions
Bring a large pot of water to a boil. Cook the whole grain penne according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until it is no longer pink, about 5-7 minutes.
Add the chopped onion and garlic to the skillet with the turkey and cook for 3 minutes, until the onion becomes translucent.
Stir in the chopped red bell pepper and zucchini, and continue to cook for an additional 5 minutes, until the vegetables are tender.
Add the diced tomatoes, tomato paste, oregano, dried basil, and crushed red pepper flakes to the skillet. Stir to combine.
Pour in the low-sodium chicken broth, and season with black pepper. Bring the mixture to a simmer, then reduce the heat to low. Let it simmer for 10 minutes, stirring occasionally.
Add the fresh spinach to the sauce, stirring continuously until it wilts, approximately 2 minutes.
Combine the cooked pasta with the sauce and gently mix until the penne is evenly coated.
Remove from heat and stir in the fresh basil.
Serve hot, garnished with additional fresh basil if desired.
Nutrition Facts
Calories |
2272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.3 g | 73% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 324 mg | 108% | |
| Sodium | 492 mg | 21% | |
| Total Carbohydrate | 322.1 g | 117% | |
| Dietary Fiber | 44.8 g | 160% | |
| Total Sugars | 47.8 g | ||
| Protein | 149.9 g | 300% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 634 mg | 49% | |
| Iron | 28.9 mg | 161% | |
| Potassium | 4489 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
