Pasta with Spicy Turkey Tomato Sauce


An excellent source of vitamin C and B6, niacin, folate and magnesium.


  • As a substitute for the turkey, try using ground veal, beef or chicken.
  • his meal is an excellent source of vitamin C and B6, niacin, folate and magnesium, and a good source of phosphorus, iron, zinc and vitamin A.

Make Ahead:
Sauce can be prepared up to 2 days before and gently reheated before serving. Do not add coriander or parsley until ready to serve.

Makes 6 servings
Cooking time: n/a


  • 12 oz  rotini  375 g
  • 2 tsp  vegetable oil  10 mL
  • 2 tsp  crushed garlic  10 mL
  • 1 cup  diced red onions  250 mL
  • 1 cup  diced red or green peppers  250 mL
  • 12 oz  ground turkey  375 g
  • 3 cups  crushed tomatoes (canned or fresh)  750 mL
  • 1½ tsp  dried basil  7 mL
  • 1 tsp  dried oregano  5 mL
  • 2 tsp  chili powder  10 mL
  • Pinch  cayenne pepper  Pinch
  • ½ cup  coriander leaves or parsley, chopped  125 mL


  1. Cook pasta in boiling water according to package instructions or until firm to the bite. Drain and place in serving bowl.
  2. In large nonstick saucepan sprayed with vegetable spray, heat oil; sauté garlic, onions and red peppers until soft, approximately 5 minutes. Add turkey and sauté on medium heat until cooked, approximately 5 minutes.
  3. Add tomatoes, basil, oregano, chili powder and cayenne. Cover and simmer on low heat for 15 minutes, stirring occasionally. Add coriander. Pour over pasta, and toss.

Nutritional Information

Per Serving
Total Fat5 g
Saturated Fat1 g
Cholesterol37 mg
Sodium63 mg
Carbohydrates54 g
Fiber4 g
Protein22 g


Canada’s Choice per Serving: 3½ Carbohydrates, 2 Meat & Alternatives

Recipe reprinted with permission from Complete Canadian Diabetes Cookbook, Katherine E. Younker, Robert Rose Inc., 2005,