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.
Sauce can be prepared up to 2 days before and gently reheated before serving. Do not add coriander or parsley until ready to serve.
- 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
- Cook pasta in boiling water according to package instructions or until firm to the bite. Drain and place in serving bowl.
- 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.
- 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.
|Total Fat||5 g|
|Saturated Fat||1 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, http://www.robertrose.ca.