Ingredients:
2 cup broccoli florets, small
6 oz fusilli pasta
1 pinch red pepper flakes, crushed
6 large plum tomatoes, seeded and chopped
1/4 cup balsamic vinegar
1/2 tsp salt
1/2 tsp ground black pepper
1/4 tsp granulated sugar
1 tbsp olive oil, plus 1 teaspoon
2 cup shiitake mushroom caps, sliced
2 cup red bell pepper, cut in strips
1 cup zucchini, julienned
1 cup red onions, slivered
4 cloves garlic, minced
12 oz skinless boneless turkey, cooked, in - bite-size pcs.
1 cup slivered fresh basil, loosely packed
1/4 cup Parmesan cheese, freshly grated
Instructions:
In large pot of boiling water, cook broccoli until bright and just tender,
3 minutes. With slotted spoon, remove broccoli from water; set aside. In
same pot of boiling water, cook fusilli until tender, 8-10 minutes. Drain,
discarding liquid; transfer to medium bowl. Add pepper flakes; toss to
combine. Set aside and keep warm. Meanwhile, in large bowl, combine
tomatoes, vinegar, 1/4 teaspoon of the salt, the black pepper and sugar;
set aside. In large nonstick skillet, heat 1 teaspoon of the oil; add
mushrooms. Cook over medium-high heat, stirring frequently, until
mushrooms are tender, 5 minutes. Remove mushrooms to bowl and stir in
tomato mixture; set aside. In same skillet, heat remaining 1 tablespoon
oil; add bell pepper, zucchini, onions, garlic and remaining 1/4 teaspoon
salt; cook, stirring frequently, until vegetables are softened, 5 minutes.
Add turkey, cooked broccoli and tomato-mushroom mixture to vegetable
mixture in the skillet; cook, stirring frequently, until heated through,
2-3 minutes. Spoon turkey mixture over warm fusilli; toss to combine.
Sprinkle with basil and cheese; toss again. Serving (2 cups) provides: 1
fat, 5 1/2 vegetables, 3 proteins, 2 breads, 55 cal. Per serving 437 cal,
8 g fat, 2 g sat, 75 mg chol, 447 mg sodium, 54 g car, 6 g fib, 275 mg
calcium.
Recipe by: Weight Watchers Magazine September 1996
Converted by MM_Buster v2.0n.
Converted by MC_Buster.
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Servings: 4
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