Pasta with Mexican Turkey Picadillo Sauce
Yield
4 servingsPrep
15 minCook
30 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
olive oil
|
|
| 2 | each |
jalapeño pepper
seeded and chopped |
*
|
| 4 | cloves |
garlic
chopped |
|
| 1 | x |
turkey
picadillo, see separate recipe |
*
|
| ½ | cup |
tomato sauce
|
|
| ¼ | cup |
tomato paste
mixed with 1/4 cup water |
|
| ½ | pound |
angel hair pasta
|
|
| 1 | x |
salt
|
*
|
| ½ | cup |
scallions, spring or green onions
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
olive oil
|
|
| 2 | each |
jalapeño pepper
seeded and chopped |
*
|
| 4 | cloves |
garlic
chopped |
|
| 1 | x |
turkey
picadillo, see separate recipe |
*
|
| 118 | ml |
tomato sauce
|
|
| 59 | ml |
tomato paste
mixed with 1/4 cup water |
|
| 226.8 | g |
angel hair pasta
|
|
| 1 | x |
salt
|
*
|
| 118 | ml |
scallions, spring or green onions
chopped |
|
Directions
Heat 2 tablespoons oil in a large saucepan, add jalapeno peppers and garlic and sauté about ½ minute.
Add picadillo and tomato sauce and simmer 4 to 5 minutes until heated and thickened.
Add a few tablespoons water if sauce is too thick.
Taste and adjust seasonings.
Cook pasta in a large pot of boiling salted water until just tender, al dente.
Drain pasta and transfer to a bowl.
Toss with 1 tablespoon oil if desired, then with ⅓ cup chopped green onions and half the sauce.
Top with remaining sauce, sprinkle with remaining green onions and serve.
