Peckkale

Turkey Rigatoni with Olives and Tomato Sauce

This recipe serves: 4
Preparation time: 15 minutes
Cooking time: 30 minutes

Ingredients
1/2 pound rigatoni
4 teaspoons olive oil
1/2 cup diced onion
1 1/2 cloves garlic, crushed
2/3 pound lean ground turkey
salt to taste
freshly ground black pepper
2 cups tomato sauce
2/3 cup halved and pitted black olives
1/3 cup fresh, chopped basil
2/3 cup grated, fat-free mozzarella cheese
1/3 cup freshly grated Parmesan cheese

Cooking Instructions
1. Preheat the oven to 350°F.
2. Bring 1/2 gallon of salted water to boil. Add the rigatoni and cook until al dente, about 8 to 10 minutes. Drain and rinse with cold water.
3. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and cook until soft and translucent, about 4 to 5 minutes. Add the garlic and cook 30 seconds more. Add the ground turkey, season with salt and pepper, and brown. Drain off the excess fat.
4. Add the tomato sauce and olives, and simmer for 5 minutes. Adjust the seasoning.
5. In a casserole dish, toss the rigatoni, meat sauce and basil together. Sprinkle with the cheeses.
6. Bake until the cheese is bubbly and brown and the dish is thoroughly heated, about 15 to 20 minutes; bake longer if the dish has been refrigerated.


Nutrition Facts
Serving size: 1 1/2 cups
Calories 465
Total Fat 16 g
Saturated Fat 4 g
Protein 28 g
Total Carbohydrate 54 g
Dietary Fiber 5 g
Sodium 1079 mg
Percent Calories from Fat 31%
Percent Calories from Protein 24%
Percent Calories from Carbohydrate 46%

__________________
06-17-05 Lap-ROUX-EN-Y
BMI 41.1 / 21.9 /24
224/219/120 /131 -104 lbs ...... 11 lb Below Goal.... Made Goal on April 21. 10 Months and 4 Days post-op!
consultation/pre-op/current/goal



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