Pasta with Mexican Turkey Picadillo Sauce
Yield
4 servingsPrep
15 minCook
30 minReady
45 minIngredients
| 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 |
|
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
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.
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