Sage Turkey and Penne

Tubular pasta is served with a colorful, low-calorie sauce with a delicate flavor. (A recipe I found in my recipe clippings from 15-20 years ago.)

1 Tbsp vegetable oil
1 lb ground turkey
1/2 tsp salt
6 scallions, sliced
2 medium carrots, sliced
1 can (14-16 oz) whole tomatoes, chopped, liquid reserved
1/2 cup beef broth
1/2 cup white wine or water
1 Tbsp chopped fresh or 1 tsp dried parsley
1/4-1/2 tsp rubbed or ground sage
1 pkg (16 oz) penne or ziti pasta
Grated Parmesan for garnish

In large skillet over medium-high heat, cook oil 1 minute. Add meat and salt; cook until browned, stirring occasionally. Remove turkey from skillet with slotted spoon; set aside.

Add scallions and carrots to pan drippings; cook over medium heat 3-5 minutes until softened slightly.

Add tomatoes, tomato liquid, beef broth, wine, parsley and sage. Return turkey to skillet. Cook, uncovered, 10-15 minutes more.

Meanwhile, in large pot cook penne according to package directions and drain. Toss penne with sauce. Garnish with grated Parmesan cheese. Serve immediately. Makes 6 servings.

Per serving: 418 cals.; 23 g protein; 6 g fat; 55 mg chol.; 62 g carbs.; 438 mg sodium

Ready to serve in 25 minutes.